CRISPY TOFU SUPERFOOD SALAD

 

I’m currently in the midst of my trainer, Ilana’s 3 week challenge. I am not in a position to deprive myself (hello, nursing my son!!) but I love eating healthy and I love how it makes me feel. Also, everything I eat is passed to Liam so I want to make sure to eat as healthfully as possible. One of my favorite recipes from Ilana’s guide is her almond butter dressing, so I’ve shared that below. I whipped up this salad with all of the random veggies I had in my fridge: red cabbage, green onions, green pepper, grated turmeric, radishes, cilantro & celery so put together whatever you feel like, and top it with this dressing! I also show you how to make the most simple yet delicious crispy tofu.

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Almond butter dressing

Serves 1
Dressing:
1 Tablespoon Natural Almond Butter
1 Tablespoon Coconut Aminos
1 Teaspoon Stevia
1 Minced Garlic Clove
1 Lime Juiced
1 Tablespoon of Rice Wine Vinegar
1 Teaspoon Sesame Oil
1 Teaspoon Sriracha.
Directions:
Blend ingredients in blender

Crispy Tofu

16 oz. extra firm tofu, dried (wrap in paper towel and place something heavy on top for 5 minutes)
1 tsp sea salt
1 tsp tamari or coconut aminos
1 tbsp olive oil

  1. Preheat oven to 375F.

  2. Cut tofu into cubes, toss in salt, tamari & olive oil.

  3. Heat a cast iron pan over medium heat until hot. Sear tofu for about 5-7 minutes.

  4. Place in oven for 15 minutes.

Such a great hit of protein, and so delicious!