NUTRITION

SERVINGS

INGREDIENTS

10 oz Extra firm tofu

0.5 cup Shelled edamame

3 tbsp Nutritional yeast

1 tbsp Hemp seeds

1 tbsp White miso paste

1 tbsp Rice vinegar

0 tsp Toasted sesame oil

1 tsp Fresh ginger

2 cups Mixed baby greens

0.5 cup Cucumber

0.25 cup Carrots

0 tsp Avocado oil

1 tbsp Water

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the extra firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.

• 2

  In a small bowl, toss the tofu cubes with nutritional yeast, sea salt, and black pepper until evenly coated.

• 3

  Heat avocado oil in a large non-stick skillet over medium-high heat and sear the tofu until golden brown on all sides.

• 4

  In a separate jar, whisk together the white miso paste, rice vinegar, toasted sesame oil, grated ginger, and water until smooth.

• 5

  In a large serving bowl, combine the mixed baby greens, sliced cucumber, shredded carrots, and shelled edamame.

• 6

  Top the salad with the warm pan-seared tofu, drizzle with the miso dressing, and sprinkle with hemp seeds before serving.