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Below we have a salad recipe which is filled with tones of protein, geared to fill you up and boost your energy. Thanks to Nutrition-action, you can fill your body with the proper nutrients the vegan way.
The following recipe came from www.nutritionaction.com
Teriyaki Tofu Salad
Use teriyaki sauce with less than 400 mg of sodium per tablespoon. You can use Kikkoman Less Sodium Teriyaki Marinade & Sauce.
Total time to prepare: 25 minutes
14 oz. water-packed extra-firm tofu, drained
1 Tbs. canola oil
4 Tbs. lower-sodium teriyaki sauce, divided
1 cup cooked brown rice
4 scallions, chopped
3 Tbs. mayonnaise
1 Tbs. grated ginger
2 tsp. fresh lemon juice
Freshly ground black pepper, to taste
4 cups salad greens
2 cups shelled edamame, thawed from frozen
1 carrot, peeled and grated
2 radishes, sliced
• Slice the tofu into 6 slabs, then cut each slab diagonally to make 12 triangles. Gently press them between paper towels to remove some of the water.
• In a large nonstick skillet over medium heat, sauté the tofu in the oil until golden, 3-5 minutes. Gently turn the tofu and add 3 Tbs. of the teriyaki sauce between the tofu triangles (rather than on top). Simmer until the sauce is thickened, 1-2 minutes. Add the rice and scallions. Shake the skillet to distribute and turn off the burner.
• Make the dressing by mixing together the mayonnaise, ginger, lemon juice, remaining 1 Tbs. of teriyaki sauce, and pepper.
• Arrange the salad greens on 4 plates. Top with the edamame, carrot, radishes, and the tofu, rice, and scallions from the skillet. Drizzle on the dressing.
Sodium: 430 mg
Total Fat: 21 g
Saturated Fat: 2.5 g
Carbohydrates: 28 g
Protein: 23 g
Fiber: 7 g