Tofu spinach salad
370 cals, 15p, 9c, 28f (per meal)
1/2 package (16 oz) (227g)
3 cup(s) (90g)
6 cherry tomatoes (102g)
2 tbsp (30mL)
2 tbsp (30mL)
4 dash (1g)
2 tbsp (30mL)
2 clove(s) (6g)
1/2 tbsp (6g)
1/2 avocado(s) (101g)
1
Preheat the oven to 400°F (200°C).
2
In a small bowl, mix together the soy sauce, garlic, cumin, and half of the oil.
3
Add in the cubed tofu and mix until well-coated.
4
Optional: wrap in plastic and marinade in the refrigerator for a few hours or overnight.
5
Place some greased parchment paper onto a baking sheet. Add tofu.
6
Bake in oven for 30 minutes, flipping halfway through.
7
Assemble salad by placing the tofu, tomatoes, and avocado on a bed of spinach.
8
Top with lemon juice, sunflower kernels, remaining oil, and salt/pepper to taste.
9
Toss and serve.
10
Storage note: if meal prepping, store extra tofu in an airtight container in the fridge. Mix the dressing and store separately also in an airtight container in the fridge. Mix all elements together right before eating.