Recipe:
Cubes of tofu crusted in crunchy and nutty sesame seeds make the perfect satiating addition to a fresh green salad with a light and tangy ginger dressing.
Tofu and sesame seeds are both good sources of calcium, which is essential for strong bones, tall posture and a sparkling smile. Carrots provide beta-carotene, an antioxidant which may help keep skin smooth.
Ingredients:
For the salad:
- 1 14 oz package extra firm tofu, drained and sliced into cubes
- 2 tablespoons low sodium soy sauce
- ½ cup sesame seeds
- 8 cups spring mix
- 1 cup shredded carrots
- 4 scallions, sliced
- 1 avocado, diced
For the dressing:
- ⅓ cup seasoned rice vinegar
- 2 teaspoons fresh minced ginger
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
Instructions:
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Toss the tofu cubes with the soy sauce to fully coat. Place sesame seeds on a plate and roll each piece of tofu in the sesame seeds to fully coat. Place tofu cubes on the prepared baking sheet and bake for 15-20 minutes, until golden brown. Let cool completely.
In a large bowl, combine spring mix, shredded carrots, scallions, avocado, and tofu cubes. In a small bowl, whisk together rice vinegar, ginger, honey, and sesame oil. Pour dressing over salad and toss to combine.
Yields 4 servings
Per serving: 360 calories, 17.7 g protein, 23.8 g carbohydrates, 7.7 g fiber, 11.6 g sugars, 21.1 g fat, 1.6 g saturated fat, 0 g trans fat, 0 mg cholesterol, 954 mg sodium, 177 mg calcium, 0 g omega-3 fats, 6657 IU vitamin A, 17.1 mg vitamin C, 0.8 mg vitamin E, 4.3 mg iron, 0.3 mg zinc
Lisa Drayer, M.A., R.D.,
is the author of THE BEAUTY DIET and STRONG, SLIM, and 30! For more of Lisa’s Beauty Bites, visit www.lisadrayer.com.