ARUGULA WITH TOFU
Updated: May 4, 2021
I believe that tofu gets a bad wrap. Probably because there's a lot of misunderstanding of how to use it. Its a vehicle for flavour and if you forget that, then yes, it can be bland and tasteless. Fear not! Here is a great tasty recipe that is low on carbs and high on life giving nutrients and taste!!
Cooking Time 30 mins
● 7 3/4 ozs Tofu (sliced)
● 2 tbsps Extra Virgin Olive Oil (divided)
● 1 tbsp Tamari
● 2 tbsps Lemon Juice (divided)
● 1 1/2 tsps Raw Honey
● 1 1/2 tbsps Orange Juice (fresh)
● 1/2 tsp Dijon Mustard
● 1/16 tsp Sea Salt
● 3 cups Arugula
● 1/2 cup Cherry Tomatoes (halved )
● ¼ Cucumber (sliced in half)
● ½ Avocado (cubed)
Add the tofu slices to a large dish along with half the extra virgin olive oil, tamari, half the lemon juice and raw honey. Marinate for 15 minutes.
Heat a skillet or cast iron pan over medium heat and add the drained tofu. Cook for 3 to 4 minutes per side, until crispy and browned on each side. Remove and set aside.
Add the remaining extra virgin olive oil, remaining lemon juice, orange juice, dijon mustard, and sea salt to a small bowl and whisk to combine. Set aside.
Add the arugula, tomatoes, cucumber and avocado to a large bowl. Add the dressing and toss to combine. Divide between plates and top with the tofu. Enjoy!
Sugar 9g Protein 14g
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