My salad consisted of crispy seitan, mixed greens, dried cranberries, tomato and avocado. I didn’t want cold salad for dinner, so I cooked up some brown rice penne pasta and turned it into a warm tasty dinner! This makes several servings.
1 package seitan chunks (* GF use 1/2 inch tofu cubes)
2 Tbsp canola oil
1 cup mixed salad greens
1/4 cup mixed, dried cranberries, pepitas and sunflower seeds
2 tsp Gomasio (salted mini sesame seeds with sea weed) *optional
1 diced tomato
1/2 avocado cut into small chunks
1 cup brown rice penne pasta
1Tbsp olive oil
Cook pasta per package directions-I recommend adding 1 Tbsp olive oil to water to prevent sticking. Drain and set aside.
In a large skillet, saute seitan (or tofu) in the canola oil until brown and crispy.
Mix all remaining ingredients in a large bowl, add pasta and seitan (tofu) and toss gently. Serve warm or cold as leftovers. Keep recycling that salad!