• 1 medium head leaf lettuce
  
• 1 medium head radicchio
  
• 2 portabello mushrooms, cut into small pieces
  
• 1/2 lb. tofu, cubed
  
• 1/4 cup veggie or "no-chicken" broth
  
• 1 tablespoon vegan rice wine vinegar
  
• 1 tablespoon marjoram
  
• 2 med. carrots
  
• 1/4 cup alfalfa sprouts
  
• vegan red wine vinagrette (or dressing of choice)
  

Procedures :

Saute mushrooms and tofu in broth, vegan rice wine vinegar and marjoram. Meanwhile, wash lettuce and raddichio and tear into bite size pieces. Place in bowl. Cut carrots into rough slivers and add to lettuce. Arrange sprouts on top. When mushrooms are tender, spoon the mixture over the rest of the salad. Dress lightly with vinagrette if desired and serve while mushrooms and tofu are still warm.

Serves: 2

Preparation time: 20 minutes

Category : Salad