5-Taste Spring Salad

Adapted from Mary Shaw's recipe from the Whole Foods
classes at Bastyr University

Servings: 4
printable version

Ingredients:

Sauté the tofu in:

• 1 pound extra firm tofu, cut into 1-inch cubes
• ½ Tbl. extra virgin olive oil
• 3 Tbl. tamari
• 3 Tbl. maple syrup

Dressing:

• ½ Tbl. sesame oil
• ½ Tbl. toasted sesame oil
• 2 Tbl. rice vinegar
• 1 Tbl. maple syrup

Salad:

• 1½ oz. pecans, toasted
• 6 oz. fresh baby spinach or mixed salad greens
• 3 green onions, sliced ¼-inch pieces
• 4 to 6 radishes, thinly sliced

Directions:

1. Add oil, tamari, maple syrup and water to large skillet over medium heat.
2. Add tofu and cook, turning cubes, until liquid is absorbed. Remove from heat, and set aside.
3. Combine dressing ingredients
4. Combine salad ingredients in large bowl, toss with dressing; divide between four plates; then add tofu, also divided evenly between the four plates.

Nutrition:  (Serving size: ¼ Recipe)
Calories: 319      Protein: 13.6g         total carbohydrate: 23g      total fat: 20.6g
sugars: 15g      saturated fat: 1.7g      sodium: 1005mg          dietary fiber: 3.5g