There are hot days that even I don’t want to bother with creating something in the kitchen. Last week the temperatures were in the 100’s, so I created this simply dish that can be tossed together in less than five minutes. It’s best if you marinate the tofu but can be whipped together really fast when you are ready to eat.
Serves 2¼ c Japanese Ginger Vinegar Dressing ¼ pound tofu, diced 3 radishes, sliced 4 collard leaves, chopped 1 shredded carrot 4 small tortillas or 2 large
1. Toss the dressing, tofu and collard leaves in a large sealable container. I left the tofu to marinate the entire day. It’s okay if you forget to marinate in the morning. Just toss it together and it will taste just about the same.
2. Divide all the ingredients among the tortillas and serve. Note: I just poured the leftover marinate right on the tortillas and made them a messy dinner. If you aren’t into the messy dinner, go ahead and leave it out.