Tofu Salad Bowl

Doing something a little different for this post. I recorded a video because I’ve been wanting to start doing some video things. It’s not at all professional I shot it on my iPhone 8 and then edited it in iMovie I don’t have any editing software but if I like this whole video thing I’ll invest in a camera and software.

So, this is a video and rough recipe of a salad I’ve been doing lately for lunch/dinner.

First blot your tofu then cut it into chunks or squares.

Season them how you want. I was doing an Asian inspired salad so I used ginger, coconut aminos, salt, pepper, red pepper flakes, and siracha. You can see in the video I don’t use measurements it was too hard with one hand. And then I baked them at 400 degrees for 35 minutes to get them crispy on the outside.

The salad was a mix I bought from Publix with cabbage, cut brussel sprouts, and kale and I added chopped carrots.

Finished tofu. If you’re baking tofu and not using oil like me I recommend using parchment paper and not foil it gets the tofu crispy on the outside but soft on the inside like a really good french fry.

And added siracha, follow your heart vegan Caesar dressing and walnut “cheese”.

This is a really filling salad and I know I won’t be hungry again until way later and will probably have a banana smoothie.

edit- I ate this around 1pm yesterday and I ended-up eating another salad later in the evening but used lettuce (I know) and today I feel so sick. I threw the bag away already. While I was eating something told me to stop because the lettuce wasn’t crunchy at all and I had a bad feeling about buying lettuce when I bought it (should’ve listened to instinct). So, I hope y’all are all staying safe with your greens right now and not taking your body or health for granted.

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