I pretty much always eat salad for lunch, but try to switch up the dressing & veggies each week so I don’t get bored! I ate this salad with steamed tofu, but I included the recipe for pan fried tofu as well
Ingredients – Spicy Cucumber Salad
-1 14 oz container extra firm tofu, drained
-1 Tablespoon sesame oil
-2 large cucumbers, sliced thin
-3 large carrots, shaved into ribbons
-3 green onions, chopped
-1/2 of 1 bell pepper, sliced into thin strips
-Almond slices
-I also added lettuce & tomato
Ingredients – Dressing
-1 teaspoon ginger
-2 cloves garlic
-3 Tablespoons sesame oil
-2 Tablespoons rice vinegar
-1 Tablespoon tamari
-1 teaspoon maple syrup
-3 Tablespoons sesame oil
Directions
-Place a non stick sauté pan on medium heat & add 1 Tablespoon sesame oil. Cut the tofu into small cubes & add them to the pan. Brown the tofu for about 10 minutes, turning occasionally
-Slice the cucumber into a colander. Set aside in the sink to drain for about 10 minutes. Thoroughly rinse the slices & pat dry
-Combine the dressing in a food processor & process until completely smooth
-Combine everything in a large mixing bowl. Pour the dressing over & toss to coat. Top with extra almonds & or green onion
XOXO