Japanese Tofu Salad
Cook Time:
20 min
Prep Time:
20 min
Servings:
4
Ingredients
- 1 slan super firm tofu
- 1 avocado
- 3 tbsp toasted sesame seeds
- ½ cup grated carrots
- 2 scallions finely sliced
- ¼ cup roasted cashews
- Jalapeno slices for spice
- ½ an apple sliced
- 3 cups finely cut spinach
Creamy Cashew dressing
- 1 tbsp sesame seeds
- ¼ cup cashews
- 2 tsp sesame oil
- 1 tsp agave
- 2 tsp rice vinegar
- A pinch of salt
Marinade for tofu cubes
- 1 tbsp sriracha
- 2 tbsp soy sauce
- 1 tbsp agave
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp vinegar or lime juice
Directions
- Drain the liquid from the tofu and wrap in bounty to remove excess moisture or use atofu press which is even better.
- Cut into small cubes & marinate in the above marinade for 10-20 minutes.
- Bake in a 400 F oven for 15-20 minutes, turning the cubes over in between.
- While the tofu is baking, finely cut the spinach.
- Grate the carrots in the fine grater.
- Slice the avocados and apples and keep covered to prevent browning.
- Blend the dressing ingredients into a fine blend.
- Add all the ingredients together in a bowl. Add the roasted cashews and sprinkle the toasted sesame seeds. Enjoy with the creamy cashew dressing.