Green Salad with Tofu Squares

I love green salads, and I also love to find new ways to use tofu, so it was natural for me to marry the two ideas.  I've been putting cubed tofu in salads for years; it tastes great, the tofu soaks up the flavors of the dressing, it offers a nice change of texture, and it is a great source of the almighty protein.  You can "say" this is a sub for feta cheese, but I'd rather not.  I just like to see tofu stand on its own, in its own wonderful glory.

Looking at this picture, the tofu looks huge and appears to be half the entire salad.  Rest assured, I've diced them fairly small, and I'm using a family-size salad bowl.  The tofu is merely the topmost layer.  I've got bunches of other goodies underneath.  When all mixed together, this makes a complete meal for my family.  I love salad night where salad is the main entree.  We have it several times a year; sometimes I serve it with toast or crackers, sometimes not. Eh, whatever my mood is that night.  Bon appetit!

Green Salad with Tofu Squares

Ingredients:  

Large heart or two smallish hearts of Romaine, chopped
1 - 15oz. can of hearts of palm, drained and sliced thickly
2 avocados, quartered lengthwise and sliced
2 tomatoes, diced
1 - 15 oz. can of garbanzos, drained
1 - 14 to 16oz. pkg. of water-packed extra-firm tofu, drained and chopped small
 Favorite salad dressings

Directions:

You know the deal.  Put all the ingredients into a large bowl, except the dressing, and serve.  I love to layer my salads instead of tossing.  I find that tossing pushes all the little goodies to the bottom of the bowl.  Use some large servers and scoop straight down to get a sampling of all the layers.  Top with your favorite dressing.  Yums.  Feeds five hungry vegans.