Baked tofu with balsamic vinegar and green garlic, roasted rainbow carrots with thyme and asparagus, lemon parsley dressing, kale salad, and quinoa
The sauce was a riff on the creamy-cilantro lime dressing from Salad Samurai: lemon instead of lime, parsley instead of cilantro, and fresh spring onion instead of powder. The rest of the recipe includes cashews, a little light miso, garlic, and pepper, just add water and throw in the VitaMix.
Baking tofu in a mix of olive oil, soy sauce, balsamic vinegar, green garlic, and fresh thyme sprigs is a pretty good base. The same ingredients – sub salt for the soy sauce – makes for good roasted carrots. Kept the asparagus simple with olive oil and a sprinkling of sea salt.