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The M Chopped Salad with Umeboshi-pickled Radishes and Tempeh "Bacon"
Chef Lee Gross
M Cafe

[Yields 2 cups (enough for about 4-5 salads)]


[Herbed Baked Tofu]

1 lb extra-firm tofu, cut into cubes

2 cloves garlic, chopped fine

1/2 tsp freshly ground black pepper

1 tsp dried dill weed

1 pinch cayenne pepper

2 Tbsp olive oil

1 tsp toasted sesame oil

2 tsp soy sauce

Sea salt, to taste


Combine all ingredients in mixing bowl and toss well to coat tofu cubes evenly. Spread tofu in a single layer on a sheet pan.

Bake in a 350°F oven for about thirty to forty minutes, mixing once or twice during baking to ensure evenly browned and crisped tofu cubes.

Remove from the oven, and season with additional sea salt and/ or black pepper, as desired.

[Umeboshi-Pickled Red Radishes]

[Yields about 1 cup (enough for 4-5 salads)]

1/2 bunch red radishes

1 Tbsp umeboshi vinegar*

Water, as needed


Trim, wash and dry radishes. Cut into quarters, or eighths, depending on size. Place radishes, cut-side down in a cold skillet.

Place skillet over medium heat. Continue to heat until radishes begin to release their moisture, and you can hear them sizzle and see them beginning to dance in the pan.

Add the umeboshi vinegar and about 1/4 to 1/2 cup of water, or enough to just cover the bottom of the pan. Bring to a boil and cover the pan.

Turn heat to medium-low, and cook for two to three minutes, or until pan is almost dry.

Remove lid, and test a radish for doneness by inserting the tip of a knife. The radish should be almost crisp-tender. If it is not, continue to cook for another minute or so. If the pan seems dry, add a splash or two of water.

When the radishes are just cooked, remove the lid, turn the heat to high to concentrate and reduce the remaining liquid to one or two tablespoons. Toss the radishes in the ruby red juices to glaze them slightly. Remove radishes from the pan and let cool.

[Tempeh “bacon”]

A 24 hour soak in a flavorful marinade made from organic apple juice, maple syrup, and natural liquid smoke can be time-consuming, so a good replacement is “Fakin Bacon” made by Lightlife brand which has a good flavor, and comes ready-to-use. This, or another savory protein of your choice would be an adequate substitute.

[Tamari-Roasted Almonds]

[Yields 1 1/2 cups (more than enough for five salads & some nibbling)]

1 cup whole almonds (preferably organic)

2 Tbsp tamari or soy sauce


[Yields 1 portion]

1 oz romaine lettuce hearts, washed and chopped

2 oz premium mesclun lettuce

1 oz Persian cucumber, cubed

1/4 avocado, cubed

1/2 oz green onion, chopped

1 oz organic carrots, julienned

1 oz Umeboshi-pickled radishes

1 oz garbanzo canned beans

2 oz herbed baked tofu

1 oz tempeh bacon, marinated and crumbled

1/2 oz tamari-roasted almonds

1 oz beets, cooked and cut into batonettes

1 Tbsp fresh dill

3 oz Tofu-Peppercorn Ranch Dressing

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