❤ red cabbage
❤ gala apples
❤ romaine lettuce
❤ extra firm tofu
❤ coconut oil
❤ olive oil
❤ balsamic vinegar
❤ Dijon mustard
1. Drain and squeeze tofu, then chop into small, rectangular crouton size pieces.
2. Heat coconut oil in a skillet and add tofu, stirring occasionally, until golden and crispy.
3. Chop desired amount of apple, cucumber, cabbage, and lettuce, and combine in a bowl. Season with salt and pepper. Add tofu croutons.
4. In a small bowl whisk together mustard, oil, and vinegar, and pour over salad. Toss and serve.