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