Goddess Salad

When I like something I really commit. I wear shoes until they are literally falling apart. I had a pair of wedges from Charlotte Russe that I refused to part with until the strap snapped on my way to Bed Bath & Beyond. That also happened to be a weekend I spent in my new apartment where I accidentally only brought that one pair of shoes. Oops.

Growing up, every time I watched a TV show, I became convinced that my career path lied in whatever vein the show followed. Grey's Anatomy? Clearly, I am meant to be a doctor. Alias? Clearly, I am meant to be a secret agent. 30 Rock? Clearly, I am meant to be Tina Fey.

Actually, I still sort of think that last one.

I'm no different in committing with food. When I like something, well, I really like it. I'm the person who orders the same exact thing at a restaurant time and time again. I also am the person who goes to Disney World and refuses to eat anything other than chicken strips. I'd like to say that I was a young whipper snapper at the time but I was sixteen.

I have eaten this salad four times in the past week. It's inspired by my favorite salad at a local shoppe by me called Goddess and Grocer, which also has the best gourmet cheese selection that I have ever seen. There is usually ten minutes of me staring at the cheese before I even order. Every time I go there I choose between two menu options. Buffalo chicken wrap if my fat pants are on. This salad if not.

While this is not exactly like my beloved salad, it is close enough that I have chosen it over nearly every other food this week. You may be tempted to skip the roasting of the broccoli here, but don't. It really adds another dimension of flavor.

Goddess Salad

Ingredients:

Romaine Lettuce

Marinated Tofu (tofu and soy sauce)

Roasted Broccoli

Peas

Shredded carrot

Goddess salad dressing

Directions:

For marinated tofu:

Press tofu and drain excess liquid. Slice into small rectangles, placing them in a bowl. Pour soy sauce over tofu and let marinate for one hour.

Preheat oven to 400. Place tofu on a baking sheet in a single layer. Bake for 10 minutes, then turn the tofu over and cook for another five minutes.

For roasted broccoli:

Meanwhile, prepare your broccoli. Place the broccoli on a baking sheet and drizzle olive oil over it. Measure out one teaspoon of sugar and sprinkle over the broccoli. Place in the oven (after the tofu is out) and bake for fifteen minutes.

For salad:

Mix all ingredients in a salad bowl and serve.