Spicy orange tofu salad
385 cals, 18p, 24c, 22f (per meal)
1 fruit (2-7/8" dia) (140g)
4 oz (113g)
3 cup shredded (141g)
2 tbsp (30mL)
3/4 lbs (340g)
1 tbsp (13g)
2 tbsp (30mL)
1 tbsp (15g)
3 tbsp (45g)
1
Preheat oven to 450°F (230°C) and grease a baking sheet.
2
In a small bowl whisk together the vinegar, sesame oil, sriracha, soy sauce, orange juice, and sugar.
3
Pat tofu dry with a towel and tear it into bite-sized pieces. Add the tofu to the marinade bowl and toss to coat.
4
Remove tofu from the bowl, shaking off any excess marinade, and place it on the baking sheet. Reserve marinade for later. Bake tofu for 12-15 minutes until browned.
5
Add tofu back to the marinade bowl and toss to coat.
6
Fill a bowl with romaine and top with tofu, sugar snap peas, and peeled orange slices. Drizzle the marinade dressing over top and serve.