VEGAN SPINACH SALAD WITH AVOCADO RANCH AND CHICKPEA BACON

For the Avocado Ranch
1 ripe avocado
3 garlic cloves, minced
¼ cup chopped fresh parsley
2 tbsp. chopped fresh chives
¼ cup + 2 tbsp. unflavored soy or almond milk
3 tbsp. lemon juice (about 1 lemon)
1 tbsp. apple cider vinegar
¼ tsp. onion powder
¼ tsp. salt
¼ tsp. pepper

For the Lemon Tofu (Optional)
1 lb. extra firm tofu, drained and pressed at least 30 minutes
½ tbsp. olive oil
3 tbsp. lemon juice (about 1 lemon)
dash salt
dash pepper

For the Spinach Salads
8 cups baby spinach
1 batch bacon roasted chickpeas
2 scallions, chopped

Make the Avocado Ranch
Place avocado in food processor or blender. Blend until smooth.
Add garlic, parsley and chives. Pulse a few times to blend.
Add milk, lemon juice, vinegar, onion powder, salt and pepper. Blend until smooth.Add a few dashes more of milk and blend again if the mixture seems too thick.
Make the Lemon Tofu
Cut tofu into ½ inch thick slabs.
Coat a large skillet with olive oil and place over medium-high heat. Arrange tofu slabs in a single layer. Cook about 5 minutes, until lightly browned on bottoms.
Flip and cook about 5 minutes on opposite sides, until lightly browned.
Drizzle lemon juice over tofu and cook about 1 minute, until liquid has evaporated.
Sprinkle with salt and pepper. Remove from heat.
Assemble the Spinach Salads
Divide spinach on plates. Top with tofu, bacon roasted chickpeas, scallions and avocado ranch.

Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user MEZZOONAMISSION.