Texture, color, flavor, protein salad is good for lunch or dinner.
Makes 4 servings
Preheat the over to 425F (220C)
Preheat the over to 425F (220C)
1 pack organic tofu (about 12-14 ounces/340-455 g), cut into 8 slices
1/4 cup (60 ml) tamari
1 Tbs. (15 ml) organic maple syrup
1 Tbs. (15 g) grated ginger
pinch or two cayenne pepper
4 organic carrots, peeled, try colored carrots
9 Tbs. (135 ml) olive oil
5 cups (1 kg) watercress
2 Tbs. (30 g) sesame seeds
1. Press the tofu sliced between a layer of paper towels, squeezing out most of the liquid, until it is damp.
2. In a shallow pan or baking sheet, combine the Tamara, syrup, ginger, and cayenne pepper.
3. Lay the tofu slices in the marinade and set aside, turning occasionally, for at least 15-60 minutes.
4. Using a vegetable peeler, slice the carrots in thin slices down the length.
5. Toss with 3 Tbs. (45 ml) olive oil.
6. Line a baking sheet with parchment paper and add the carrot ribbons.
7. Roast until they are burned on the edges, about 15-20 minutes, tossing every 5 minutes.
8. Sauté the tofu.
9. In another pan, heat 3 Tbs. (45 ml) oil over medium-high heat.
10. When the oil is hot, add the tofu slices and cook until crisp and brown, 3-4 minutes.
11. Turn them over and cook 3-4 more minutes.
12. Remove the tofu and set aside. Keep the marinade.
13. In a large bowl, put the watercress, carrot ribbons, the remaining oil, and 2 Tbs. (30 ml) of the marinade, toss well.
14. Dived the salad, arrange two pieces of tofu on each plate, sprinkle with sesame seeds before serving.
-modified Salad days
1 Tbs. (15 ml) organic maple syrup
1 Tbs. (15 g) grated ginger
pinch or two cayenne pepper
4 organic carrots, peeled, try colored carrots
9 Tbs. (135 ml) olive oil
5 cups (1 kg) watercress
2 Tbs. (30 g) sesame seeds
1. Press the tofu sliced between a layer of paper towels, squeezing out most of the liquid, until it is damp.
2. In a shallow pan or baking sheet, combine the Tamara, syrup, ginger, and cayenne pepper.
3. Lay the tofu slices in the marinade and set aside, turning occasionally, for at least 15-60 minutes.
4. Using a vegetable peeler, slice the carrots in thin slices down the length.
5. Toss with 3 Tbs. (45 ml) olive oil.
6. Line a baking sheet with parchment paper and add the carrot ribbons.
7. Roast until they are burned on the edges, about 15-20 minutes, tossing every 5 minutes.
8. Sauté the tofu.
9. In another pan, heat 3 Tbs. (45 ml) oil over medium-high heat.
10. When the oil is hot, add the tofu slices and cook until crisp and brown, 3-4 minutes.
11. Turn them over and cook 3-4 more minutes.
12. Remove the tofu and set aside. Keep the marinade.
13. In a large bowl, put the watercress, carrot ribbons, the remaining oil, and 2 Tbs. (30 ml) of the marinade, toss well.
14. Dived the salad, arrange two pieces of tofu on each plate, sprinkle with sesame seeds before serving.
-modified Salad days
