4 large Romaine leaves, torn into small bite-size pieces
1 stalk Celery, thinly sliced
1 brick Firm Tofu (Nasoya brand is great)
12 Nicoise Olives, halved
6-8 Cherry Tomatoes, quartered
Fresh Cracked Pepper
4 tablespoons Coarse Ground Mustard with whole mustard seeds (Grey Poupon is great)
3 tablespoons White Balsamic Vinegar
2 teaspoons Herbs de Provence
4-6 tablespoons Olive Oil
Press Tofu in TofuXpress for 3 hours or overnight if more convenient. Remove and slice diagonally, into thin strips.
Using a fork, rake the tofu gently while in stacks of thin strips. This will create a “tuna-fish” flakey texture.
In a medium bowl, add Vinegar and Herbs de Provence and infuse for 15 minutes. Add Mustard and blend. Gently fold in the Tofu and coat evenly. Set aside. If you prefer a more intense flavor, add another tablespoon of Mustard.
Place Romaine in a large bowl. Add Celery, Tomatoes, and Olives. Add Tofu mixture onto Romaine and toss. Add Oil one tablespoon at a time, to taste, tossing Salad to blend.
Add Sea Salt and Pepper to taste.
Place into small Canning Jars for cool and convenient toting for school lunches or On-The-Go meals.