Tofu & Veggie Salad with a Toasted Sesame Dressing

To prepare the roasted carrots: Chop 2-3 large peeled carrots into coins, toss with 2 tbsp olive oil and 1 tbsp sea salt. Bake in the oven at 400F for 20 minutes. To prepare the tofu: Cube the tofu, toss with 2 tbsp of olive oil and 1 tbsp garlic salt. Bake it in the oven at 400F for 20 minutes.

For the salad: Toss 1/2 cup greens of choice in 1 tbsp NAKANO® Toasted Sesame Rice Vinegar. Then add 1/4 cup broccoli slaw, 1/3 cup diced cucumber, the prepared roasted carrot coins, and 1/2 cup cooked tofu to the bowl.

For the toasted sesame dressing: In a separate bowl, combine 1/4 cup creamy tahini, 1 tbsp NAKANO® Toasted Sesame Rice Vinegar, 1 tbsp olive oil, 1 tsp sea salt, and 1/4 cup water. Use a hand mixer to thoroughly combine until uniform.

Finally, pour the dressing over the salad ingredients, top with sesame seeds if desired, and toss everything to combine!