NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

1.5 cup Canned chickpeas

4 tbsp Hemp hearts

1 medium English cucumber

2 large Carrots

3 tbsp Rice vinegar

1 tbsp Tamari

1 tbsp Fresh lime juice

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

0.25 tsp Red pepper flakes

2 whole Green onions

0.25 tsp Sea salt

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and pan-sear the tofu cubes until golden brown on all sides.

• 3

  Rinse and drain the canned chickpeas thoroughly in a colander.

• 4

  Use a vegetable peeler to shave the English cucumber and carrots into long, thin ribbons, stopping when you reach the watery core of the cucumber.

• 5

  In a small mixing bowl, whisk together the rice vinegar, tamari, fresh lime juice, grated fresh ginger, minced garlic, toasted sesame oil, red pepper flakes, and sea salt.

• 6

  In a large salad bowl, combine the cucumber ribbons, carrot ribbons, pan-seared tofu, and chickpeas.

• 7

  Pour the ginger-lime dressing over the salad and toss gently to ensure everything is well-coated.

• 8

  Sprinkle the hemp hearts over the top and garnish with thinly sliced green onions before serving.