Blackberry dressing

During the summer, we often eat salad. It's fast, it's easy, and (most importantly) it doesn't require heating up our entire apartment by turning on the oven.

This salad features spinach, tomatoes, grapefruit, and leftover black rice. It was very good, but if I make it again, I think I will use a mellower citrus; the grapefruit was a bit overpowering for me. I topped it with a home made blackberry dressing.

Blackberry dressing

• 1 cup blackberries
• 1/3 cup rice vinegar
• 1 tablespoon toasted sesame oil (If you would prefer the berry flavor to be more prominent than the sesame, go for plain sesame oil instead of toasted.)

Blend all ingredients in a blender or food processor.

Asian tofu Salad

I adapted this recipe from one of my (non-vegan) childhood favorites, so this is really a collaborative effort between me and my mom. The dressing is hers but the tofu and seasoning are mine (plus, I use about twice the peanuts to replace the crispy noodles she would use). It's a hit when I bring it to potlucks, or for lunch or dinner on a hot summer day.

Asian tofu salad

• ~2 tablespoons margarine/oil
• 1 brick tofu, drained and diced
• ~1/2 tsp ground ginger
• ~1/2 tsp garlic powder
• wok oil for cooking
• ~2 tablespoons sesame seed
• 1/4 cup sugar
• 1/4 cup seasoned rice vinegar
• 1 tablespoon sesame oil
• ~1/2 teaspoon pepper
• ~1 teaspoon crushed dried red pepper flakes
• ~1 cup dry roasted peanuts
• 3-4 medium green onions, sliced
• 1 bag (16 ounces) coleslaw mix

Combine melted margarine, ginger and garlic powder. coat tofu with mixture and sesame seeds. Heat a small amount of wok oil, add tofu mixture and cook on high until golden brown, stirring often.

Mix sugar, vinegar, oil, and pepper in large bowl. Add tofu mixture and remaining ingredients; toss.