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Sue Hall, RNCP/LE
REGISTERED NUTRITIONIST
LIFESTYLE EDUCATOR
613-558-8264
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TOFU AND SALAD GREENS
1 block firm tofu, certified organic cut into cubes
2 medium size tomatoes, chopped
2 green onions, chopped
½ - 1 cup alfalfa sprouts
6 mushrooms, sliced
10 edible pea pods, sliced (sweet peas)
2 stalks celery, chopped
6 cauliflower florets, blanched in hot water for 2 minutes
Mixed organic salad greens
Ruby red grapefruit segments
MARINADE FOR TOFU:
¼ cup tamari soy sauce
2 tsp toasted sesame oil
1 tsp lemon juice
Pinch of cayenne pepper
DRESSING:
¼ cup blended, cold pressed oil (flax, olive, sesame)
Juice of half a lemon
Dash of tamari soy sauce
Pinch of cayenne pepper
MARINATE the tofu overnight or for at least 2 hours.
Place the dressing ingredients in a jar and shake well. In a large bowl, toss the salad ingredients, except greens, with the dressing so that the pieces are well coated. Add the marinated tofu. Serve on mixed greens with sections of ruby red grapefruit on the side.
Serves 2
