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  • 2 Tablespoons toasted sesame oil

  • 2 Tablespoons tamari

  • 1 Teaspoon maple syrup

  • 5 - 1 inch sticks tofu, cut from a block of extra firm tofu

  • oil for frying, I used coconut spray

  • 1/2 Cup leeks, trimmed and sliced into half moons

  • 3-4 crimini mushrooms, sliced

  • 1/2 avocado, sliced

  • 2-3 Cups romaine lettuce, or other salad green chopped

  • sesame seeds, for garnich

  • cilantro, for garnish (optional if you are feeling it)


  1. Start by preping your tofu, cut into strips and then pat dry with paper towels, removing as much moisture as possible. Then mix the sesame oil, tamari and maple syrup in a bowl, add the tofu, tossing to coat. Cover, and let marainate while you prep the other ingredients.

  2. In a small suace pan over medium heat, spray with coconut oil to coat (or any oil) and add the leeks and mushrooms once the pan is hot. stir occasionally so the leeks don't burn, 2-3 minutes until the leeks are wilted and translucent. Remove from pan and set aside.

  3. Add the salad greens to the bowl and set aside. Prepare the avocado by slicing it thinly and set aside or leave on the cutting board.

  4. In the same sauce pan used for the leeks, add some more coconut oil, heat over medium and add the tofu sticks once the pan is hot. Cook for 1-2 minutes on each side, until golden brown. Then remove and let cool on a paper towel.

  5. Add the left over sauce to the salad as dressing and give it a good toss. Then lay on the tofu sticks, avocado, mixture of leeks and mushrooms. Garnish with sesame seeds and cilantro, if using.


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