Ginger Oat Salad with Molten Tofu

Recipe Courtesy of Carla Hall

Serves 4-6

Oat Salad

1 ½ cups old-fashioned Quaker oats

½ cup yellow peppers, finely diced

½ cup red peppers, finely diced

2 tablespoons scallions, thinly sliced

1 tablespoon fresh mint, thinly sliced

1 tablespoon fresh basil, thinly sliced arugula

Ginger-Lime Vinaigrette

1 tablespoon lime juice

1 tablespoon rice vinegar

2 teaspoons agave syrup

1 tablespoon ginger, minced

1 garlic clove, minced

1 teaspoon soy sauce

½ teaspoon cayenne pepper

4 tablespoons olive oil S&P to taste

Molten Tofu

8 oz tofutti cream cheese, room temperature

2 garlic cloves, minced

2 teaspoons shallots, minced and blanched

2 teaspoons ginger

2 teaspoons lime zest

3 teaspoons cilantro

1 cup Whole wheat panko bread crumbs (for breading)

2 tablespoons white or black sesame seeds, toasted

2 eggs, beaten (for breading)

2 cups flour (for breading)

S & P to taste

Directions:

1. BOIL OATS: Bring a medium pot of salted water to rolling boil (For added flavor, drop in a few pieces of ginger and lime zest into the water.) Pour oats into the water, and allow them to boil like pasta until oats are tender. BE CAREFUL NOT TO OVERCOOK THE OATS. Drain oats and rinse with cold water. Set aside.

2. PREPARE VINAIGRETTE: In a medium bowl, whisk together all ingredients for the vinaigrette. Adjust seasoning if necessary. Set aside.

3. PREPARE TOFU: Put the cream cheese in the bowl of a standing mixer and mix until smooth. Add in the garlic, blanched shallots, ginger, lime zest and cilantro. Mix until thoroughly combined. Season with salt and pepper. Mixture should be stiff. Chill mixture if necessary before making nickel-size balls.

4. In three separate plates, prepare breading mixture of flour, eggs and bread crumbs. In small batches, roll tofu balls in flour, then egg, then bread crumbs. Chill until ready to fry in medium hot oil. Fry balls until golden brown and sprinkle lightly with salt.

5. Toss cooked oats with peppers, scallions, mint and basil. Drizzle with vinaigrette to taste. Adjust seasoning if necessary. 6. PUTTING IT ALL TOGETHER: Arrange arugula on plate and drizzle with vinaigrette. Top with oat salad and arrange molten tofu balls on top. ENJOY!