Yep. This is a tofu recipe. Which means hell may have froze over. Or pigs are flying. So beware.
Most of you know I’m a big tofu hater. It’s super processed, generally genetically modified and messes with my hormones like crazy. I pretty much avoid soy all together, to be honest.
So you can imagine how shocked I was to have suffered from a tofu craving the other day. No, I’m not pregnant. And no, it wasn’t “that time of the month”. I just had a strange moment when I craved something out of my normal dietary realm. But I have to say…I’m super glad that it happened!
As we head into bikini season, I am absolutely cutting out as much crap and heavy foods as possible. I’m trying to embrace more salads and this tofu version is a real winner. I loved everything about it and have been eating it for days now. And I haven’t gotten sick of it at all. Getting organic, non-GMO tofu is key here. I didn’t feel any pain and didn’t hormonal after eating it, which is generally what tends to happen if I get a tofu dish out to eat somewhere.
Feel free to change up the salad a bit-I did rough estimates of my own ingredients, but you don’t have to stick to it
1 block extra firm, organic non-GMO tofu, pressed for 20 minutes and cut into cubes
1 Romaine heart, chopped
1 cup cooked frozen corn
1 large carrot, shredded
1 cup chopped red cabbage
1/2 cup chopped green or red onion
1/2 cup chopped peanuts
1/3 cup chopped fresh cilantro
2 tbsp hemp seeds
2 tbsp peanut or almond butter
2 tbsp sweet and sour sauce (or sriracha)
2 tbsp water
1 tbsp olive oil
1 tbsp brown rice or chickpea miso
1 tbsp apple cider vinegar
- Preheat oven to 400 degrees
- Whisk together all dressing ingredients
- Toss tofu cubes with 2 tbsp of dressing until well coated
- Place on a parchment paper lined baking sheet and cook at 400 degrees for 40 minutes, turning halfway through
- Toss today all other salad ingredients
- Serve with tofu and remaining dressing when cooked