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Vegan Summer Salad with Balsamic Glaze
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Serves 4 |
Sweet, fruity and very easy to prepare.
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Ingredients:
11 oz tofu
1 tablespoon sesame oil
1 tablespoon balsamic glaze
1 tablespoon agave syrup
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 head butter lettuce, torn
1 head head iceberg lettuce, torn
1 apple, chopped
1 cucumber, thinly sliced
1 mango, chopped
3 tablespoons raisins
1/2 red onion, thinly sliced
3 tablespoons walnuts, chopped
3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds
Directions:
Place a few sheets of paper towels on the top and bottom of the tofu. Place a very light weight, like a soup can, on top of the tofu to press the water out. Press for 20-30 minutes.
Cut the tofu into cubes. Place the cubes into a bowl and drizzle the sesame oil, balsamic glaze and agave syrup over top. Sprinkle with salt, garlic powder and onion powder. Toss together until well incorporated and let marinate for 15 minutes.
In a large salad bowl, combine the butter and iceberg lettuces, apple, cucumber, mango, raisins and red onion. Toss together. Set aside.
Bring a frying pan to medium-low heat and add the marinated tofu. Cook for about 15 minutes, occasionally stirring, until golden brown. Transfer the cooked tofu back to its bowl to cool.
Add the tofu to the salad bowl. Add the sunflower and pumpkin seeds and toss together until well combined.
Spoon the salad into four serving bowls and enjoy!
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Vegan Summer Salad with Balsamic Glaze
Serves 4
Ingredients:
11 oz tofu
1 tablespoon sesame oil
1 tablespoon balsamic glaze
1 tablespoon agave syrup
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 head butter lettuce, torn
1 head head iceberg lettuce, torn
1 apple, chopped
1 cucumber, thinly sliced
1 mango, chopped
3 tablespoons raisins
1/2 red onion, thinly sliced
3 tablespoons walnuts, chopped
3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds
Directions:
Place a few sheets of paper towels on the top and bottom of the tofu. Place a very light weight, like a soup can, on top of the tofu to press the water out. Press for 20-30 minutes.
Cut the tofu into cubes. Place the cubes into a bowl and drizzle the sesame oil, balsamic glaze and agave syrup over top. Sprinkle with salt, garlic powder and onion powder. Toss together until well incorporated and let marinate for 15 minutes.
In a large salad bowl, combine the butter and iceberg lettuces, apple, cucumber, mango, raisins and red onion. Toss together. Set aside.
Bring a frying pan to medium-low heat and add the marinated tofu. Cook for about 15 minutes, occasionally stirring, until golden brown. Transfer the cooked tofu back to its bowl to cool.
Add the tofu to the salad bowl. Add the sunflower and pumpkin seeds and toss together until well combined.
Spoon the salad into four serving bowls and enjoy!
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