Early in the morning I started draining the tofu, then I cut it into cubes and put them into a marinade: tamari, sesame oil, ginger and garlic.
I washed and dried the perfect farm fresh mescalun greens, then drizzled about a teaspoon of olive oil, I tossed them to distribute the oil. Then I salted and peppered them. They're from the first harvest share of my Community Supported Agriculture (CSA) farm, Fox Creek.
I put the tofu on top and spritzed with fresh lemon juice.
It was a substantive lunch!
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