Japanese Lunchbox Salad (with Baked Tofu)

Taken from "Moosewood Restaurant Cooking for Health," it says "This may be the quickest, simplest way to enjoy many of the flavors you might find in a Japanese bento box." I love this salad, and the baked tofu recipe following is great in lots of way--on sandwiches, salads, and stirfries.

Lemon Ginger Dressing

2 T. peanut oil or vegetable oil

2 T. lemon juice

1 T. soy sauce

1 T. dry sherry

1 T. grated peeled ginger root

1 garlic clove, minced

Salad

4 cups loosely packed salad greens, baby spinach, or frisee

2 cups cooked brown rice

16 oz. seasoned tofu, sliced or cubed (see note)

1 cup carrot matchsticks

1 cup cherry tomatoes, halved

1 ripe hass avocado

2 t. toasted sesame seeds or ground flaxseeds

1. In a blender, whirl all of the dressing ingredients until smooth.

2. On a large platter or on individual serving plates, spread out the greens and mound the rice in the center. Arrange the tofu, carrots, and tomatoes on the greens and rice.

3. Just before serving, slice around the avocado lengthwise, twist the halves apart, and remove the pit. Cut the flesh in to thin slices right in the skin, scoop the slices out with a serving spoon, and place them on the salad. Drizzle the dressing on the salad. Sprinkle with sesame seeds and serve.

Note: Seasoned tofu is a ready-to-eat product found in the refrigerator case of many supermarkets. Or use Baked Tofu (see below).