Thursday, January 19, 2012

Asian tofu salad

It's the middle of January. Our resolutions are starting to fall apart already (or, at least, mine are). I resolved to "eat clean," meaning less added sugar and processed, pre-packaged foods. 

Definitely lost that battle Monday night while watching "The Bachelor" and eating Chinese takeout with two friends. 

Oh, and chocolate-covered toffee with sea salt. But that was necessary. 

Oh, and then there was the spoonful of almond butter when I got home...

So now, I'm ready to get back on track. Aren't you?

I mean, we had to have something to go with that asian cucumber slaw, right?

This salad is quick, light, refreshing, and easy. It takes under five minutes to assemble, and keeps extremely well in the fridge for several days.

It's as simple as mixing up a dressing, crumbling sprouted tofu into it, and tossing.

That wasn't that hard, was it? Now just throw it over some quinoa, top with slaw, and boom! Dinner of champions.

Asian tofu salad

Adapted from Moosewood Restaurant Low-fat Favorites

2 garlic cloves, minced
1 tsp ground ginger
1 tsp sriracha (chili sauce)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon olive oil

1 cake sprouted firm tofu, drained and dried
1 tablespoon chopped fresh parsley

Combine all dressing ingredients until well mixed. Crumble tofu into dressing. Add parsley and toss.

Serve atop rice, quinoa, or a green salad. For the win.

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