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An EASY and TASTY gluten free dish! To watch this on video for FREE click here.
1 pkg water packed tofu, firm (454g/16oz)
3 Tbsp Bragg’s Aminos
1/2 Tbsp Golden Seasoning
1 Tbsp nutritional yeast flakes
3 to 4 cups baby spinach, torn
3 to 4 cups mixed spring greens (or leaf lettuce)
1 cup Salad Fixin’s
1/2 to 3/4 cup Italian Dressing (or Raspberry Vinaigrette)
Cube tofu in 1/2” or 3/4” cubes. Mix baked tofu ingredients gently and place evenly on a non-stick baking sheet. Bake at 300°F for 20 to 30 minutes or until golden brown. Stir once at halfway. These are even better if mixed ahead of time and put in fridge for 30 minutes to 2 hours before baking. Prepare salad and toss with tofu. Serve immediately. If not serving immediately, let the tofu cool before adding to salad. Put into a wrap for your lunch!
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 60 minutes
Nutrition (per serving): 142.8 calories; 10.9g total fat (with Italian Dressing!); 0mg cholesterol; 630.4mg sodium; 243.9mg potassium; 4.7g carbs; 1.1g fiber; 1.9g sugar; 8.4g protein.
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