Tofu Cranberry Apple Salad

Here is a quick and easy salad recipe that I am sure will become one of your favorites. When I first get my tofu home I slice it width wise, about 1/4 thick and store in fresh water and a tupperware so it is handy.

Take 2-3 slices of tofu and place on a plate. Cover with a paper towel and lightly press down. Leave it for 5 or so minutes; this will help eliminate the excess water.

Warm of up a saute pan with a  teaspoon of extra virgin olive oil. Sprinkle the tofu with your favorite herbs. I personally love Costco’s “organic no-salt seasoning”; it contains 21 spices and goes great on many things (meat, tofu, potatoes, veggies..etc…). Saute each side for 2-5 minutes. You want it to firm up but not burn.

While your tofu is cooling combine the following ingredients.

1/2C -1 C spinach

1/2C-1 C romaine

1/4 C dried cranberries

1/2 apple

Now add your chopped tofu to top and lightly dress with your favorite dressing. I prefer olive oil and balsamic or a blush wine vinaigrette on this salad.

I hope you take the challenge of adding tofu to your life and enjoy this salad that can be made a head of time for lunch or made into a light supper. You will enjoy the benefits of soy (which you now know about from my prior post) along with all the fiber, potassium, iron and protein packed into a low-fat meal.

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