Curried tofu salad

Delicious curried tofu salad with a blend of aromatic spices, crisp vegetables, and creamy dressing. Perfect for a light and flavorful meal.

Ingredients:

• 3 tablespoons canola oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 teaspoons reduced-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon minced fresh ginger
• ½ teaspoon salt
• 1 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
• 8 cups mixed salad greens
• 2 medium carrots, peeled, halved lengthwise and sliced
• 1 large cucumber, chopped

Instructions:

1. Mix together canola oil, vinegar, honey, soy sauce, sesame oil, ginger, and salt in a bowl.
2. Add tofu and 2 tablespoons of the mixture into a big nonstick skillet. Cook over medium-high heat, flipping it every 2 to 3 minutes, until it turns golden brown, about 12 to 15 minutes in total. Take it off the heat, pour 1 tablespoon of the mixture into the pan and stir well to cover the tofu.
3. Combine greens, carrots, and cucumber with the rest of the mixture. Serve right away, garnished with the warm tofu.

Summary:

• Calories: 876 kcal
• Fat: 47 g
• Protein: 47 g
• Carbs: 84 g
• Potassium: 1573 mg
• Magnesium: 246 mg