Marinated Arame Sea Salad Slaw

Ingredients

Handful dried arame seaweed

2 teaspoons tahini

1 teaspoon umeboshi vinegar

1/2 clove garlic, pressed

Juice of 1/2 lemon

1/3 teaspoon olive oil

8 ounces extra-firm tofu, cubed

1 tablespoon tamari or shoyu sauce

1 teaspoon sesame seeds

5 or 6 artichoke hearts, canned

1/4 cup kidney beans

1/4 cup black beans or chickpeas

Juice of 1/2 lemon

Salt and pepper to taste

1 small sprig parsley, minced (optional)

12 leaves fresh lettuce

Instructions

Cover arame in cold water, soak overnight in refrigerator. (Or for fast preparation, simmer 10 to 15 minutes in water.) Drain, refresh with cold water, and drain again. Chop coarsely.

Combine tahini, vinegar, garlic, lemon, and olive oil; whisk with a fork. Add arame and toss until coated. Refrigerate, if desired, until ready to assemble dish.

Toss tofu with tamari and sprinkle with sesame seeds. Set aside.

Combine artichokes, beans, lemon, and seasoning in a bowl. Set aside.

Lay out a thick bed of lettuce on each dinner plate. Place mound of arame in the center. Encircle with tofu and artichoke and bean mixture.

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