Apricot-Almond Salad

Ingredients

• 4 ounces silken tofu
• 1 clove organic garlic, minced
• 1/4 teaspoon sea salt
• Filtered water or spring water
• 1 cup dried apricots, soaked in warm water until soft (about 30 minutes)
• 1 red onion, diced
• 1/2 fire roasted sweet red bell peppers, seeded and diced
• 2 organic celeries, diced
• Generous pinch of dried basil
• 1/3 cup slivered almonds, lightly toasted
• Romaine lettuce leaves

Directions

1. Bring a small pot of water to a boil over medium heat.
2. Add tofu and cook 5 minutes. Drain well.
3. Transfer tofu to a food processor or blender.
4. Add the garlic and salt; process until smooth, adding a small amount of water to achieve a creamy dressing.
5. Spoon mixture into a small bowl and allow to stand 15 minutes.
6. Dice softened apricots and gently fold into tofu dressing.
7. Toss with onion, bell pepper, celery, basil, and almonds. Serve on a bed of crisp romaine lettuce leaves.