NUTRITION

SERVINGS

INGREDIENTS

160 grams Extra Firm Tofu, pressed and cubed

1/2 cup Shelled Edamame

1/4 cup Cooked Quinoa

2 tablespoons Nutritional Yeast

2 cups Fresh Baby Spinach

1 tablespoon Low-Sodium Soy Sauce or Tamari

1 tablespoon Fresh Lemon Juice

1 teaspoon Grated Fresh Ginger

PREPARATION

• 1

  Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into small, even cubes.

• 2

  In a small bowl, toss the tofu cubes with half of the soy sauce and all of the nutritional yeast until the tofu is thoroughly coated.

• 3

  Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 8-10 minutes, turning occasionally, until all sides are golden and crispy.

• 4

  While the tofu cooks, combine the cooked quinoa, shelled edamame, and fresh baby spinach in a large salad bowl.

• 5

  In a small jar or bowl, whisk together the remaining soy sauce, lemon juice, and freshly grated ginger to create the dressing.

• 6

  Drizzle the ginger-lemon dressing over the salad base and toss until the spinach is lightly wilted and the quinoa is well distributed.

• 7

  Top the salad with the warm, crispy tofu cubes and serve immediately.