Here is my new favorite tofu salad. The dressing is zesty and delicious and I love the spicy arugula with the avocado, probably one of my favorite foods on the planet! Enjoy.
Tofu Avocado Salad
2 T Brown Rice Syrup or Honey
1 T soy sauce
14 oz. extra firm tofu
1 t seeded jalapeno
Zest of one lemon
1 T lemon juice
1 garlic clove, minced
2 T olive oil
1 t red wine vinegar
¼ t salt
½ t ground pepper
½ cup parsley
2 cups baby Arugula
1 avocado
½ cup sunflower seeds
Combine brown rice syrup and soy sauce in a small bowl. Whisk well to combine. Lay the tofu cubes in a single layer in a casserole dish. Pour soy mixture over tofu, cover and marinate in fridge for 30 minutes. Flip cubes over with spatula and marinate for 30 minutes.
Combine jalapeno, lemon zest and juice, garlic, olive oil, red wine vinegar, salt and black pepper in medium bowl. Whisk together well to combine and set aside so flavors combine well.
After tofu is done marinating, remove from fridge and drain off any liquid. Toss together arugula and parsley. Place arugula on plates and drizzle with dressing. Top with tofu, avocado and sunflower seeds.
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