Tofu Salmon Salad - cooking recipe

Ingredients

24 ounces firm tofu
2 cups mung bean sprouts, raw
1 cup bell pepper, diced
4 medium tomatoes
1/4 cup onion, thinly sliced (I like to use sweet onions)
12 ounces canned salmon (I use the ones in the pouches)
2 stalks green onions, sliced
Dressing
1 large garlic clove, minced
2 tablespoons oil, Canola
6 tablespoons low sodium soy sauce
1 lemon, Juiced
1/2 teaspoon ground black pepper

Preparation

Heat oil and minced garlic over medium heat for two minutes to infuse the oil and take the bite out of the garlic.
Remove from heat and add the rest of the dressing ingredients. Set aside to cool while assembling the salad.
Cut the tofu into 1 inch cubes and layer in the bottom of a large bowl. Top with the bean sprouts, then the tomatoes, bell peppers, sliced onions, and salmon.
Pour the dressing over evenly and garnish with the sliced green onions.
Serve with some steamed rice.