YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Golden Rice Salad
Pan-seared tofu cubes tossed with turmeric-stained brown rice and massaged kale, finished with a zesty, creamy yogurt dressing for a vibrant and satisfying crunch.
INGREDIENTS
10 oz extra firm tofu
0.5 cup cooked brown rice
1 tsp extra virgin olive oil
0.25 cup nonfat plain Greek yogurt
3 tbsp nutritional yeast
1 tbsp hemp seeds
1 cup chopped kale
0.25 tsp ground turmeric
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp lemon juice
PREPARATION
Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
In a small bowl, toss the tofu cubes with ground turmeric, garlic powder, sea salt, and black pepper until evenly coated.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the tofu until golden and crispy on all sides.
In a large mixing bowl, combine the chopped kale and lemon juice, massaging the leaves with your hands until they soften and turn dark green.
Add the cooked brown rice to the skillet with the tofu for 1-2 minutes to warm through and absorb the golden turmeric color.
In a small jar, whisk together the Greek yogurt and nutritional yeast with a teaspoon of water to create a thick, savory dressing.
Fold the warm tofu and rice mixture into the massaged kale, drizzle with the yogurt dressing, and sprinkle with hemp seeds before serving.