Time: Hands on 15 minutes Total Time 50 minutes
4 cloves garlic, peeled and trimmed
½ red pepper, seeded and sliced into thin strips
2 tsp extra-virgin olive oil, divided
1 Tbsp organic silken tofu
1 Tbsp white wine vinegar
1 tsp Organic Dijon mustard
1 tsp fresh chopped thyme leaves
Sea salt and fresh ground black pepper, to taste
1 small English cucumber, cut in half lengthwise
1 romaine heart, cut into 4 wedges
2 artichoke hearts (packed in water drained), each cut into 4 wedges
Preheat oven 375°. Place garlic and bell pepper in an eight-in square piece of foil, drizzle with 1 tsp oil and turn in corners of foil tightly to close. Bake until tender, about 30 minutes. Set aside until cool enough to handle, carefully opening foil to allow stem to escape.
In a small bowl, combine garlic, tofu, vinegar, Dijon and remaining 1 tsp oil. Mash together with a fork until combined and creamy in consistency. Stir in thyme and season with salt and pepper.
With a wide-style vegetable peeler, shave cucumber into six long ribbons. Arrange romaine, artichokes and bell pepper on serving plates and top with cucumber ribbons. Drizzle with dressing, dividing evenly.