January salad

January 6, 2014 at 9:52 am 2 comments

squash and tofu saladColour is nature’s way of telling you that food is healthy. And don’t we all need a splash of colour (and health) in January? To make this winter salad, combine greens, roasted squash, pumpkin seeds, minced red onions and baked tofu. Drizzle on a citrus dressing (or any other light dressing).

For the tofu-phobic among you, baked tofu tastes very much like chicken breast. You should try it! Granted my memory of what chicken tastes like is rather dim, but I think the texture is very much the same.  Here are a few tips on how-to:

Buy a small block of extra-firm tofu. Cut it into small strips or blocks. Toss tofu strips with a few tablespoons of a marinade of your choice. I used a sweet/spicy ginger chili sauce for this salad. Bake in a 350F oven for about 20 minutes.


Entry filed under: Cooking, Gluten Free, Recipes, Vegan. Tags: , , , , .

Winter reading Goodbye winter

2 Comments Add your own

  • 1. Ani  |  January 6, 2014 at 10:17 am

    That looks delicious! I love anything with big cubes of roasted squash!

  • 2. Shanna Koenigsdorf Ward  |  January 6, 2014 at 1:11 pm

    Looks amazing! 🙂

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