sesame ginger salad with crispy tofu and avocado

My mission in life is to make salads less boring! This salad uses a broccoli slaw base with a simple sesame ginger dressing, crispy tofu, sliced almonds, avocado and sesame seeds.

It’s full of protein and flavor, with the perfect crunch. I threw this together during lunch today in less than 30 minutes. You can add whatever protein you’d like, but I highly recommend you try this crispy tofu. Enjoy xo

ingredients

1.5 cups broccoli slaw

3.5 oz extra firm tofu

1 tbsp tapioca starch

1 tbsp olive oil

1 tsp sesame oil

1 tbsp smoky bbq coconut aminos

1/2 tsp minced ginger

1/2 tsp sriracha

1/4 tsp minced garlic

1/4 tsp red pepper flakes

juice of 1/2 lime

pinch of sea salt

noodles from 1 pkg ramen

1/4 cup sliced almonds

pinch of sesame seeds

1/2 avocado, thinly sliced

limes to garnish

recipe (makes 2 servings)

1. preheat oven to 400F

2. dice tofu into 1” cubes

3. lay onto a sheet pan with parchment paper

4. add tapioca starch and toss to coat tofu

5. place into oven and bake for 25-30 mins, flipping tofu halfway though

6. in a small mixing bowl add olive oil, sesame oil, bbq aminos, ginger, sriracha, garlic, red pepper flakes, lime and sea salt

7. whisk ingredients together to make the dressing, set aside

8. add the broccoli slaw to a bowl with crushed ramen pieces, add dressing and toss to coat

9. add sliced almonds and avocado

10. top with crispy tofu, sprinkle with sesame seeds, and enjoy!

prep time: 40 mins

nutrition per serving: 542 kcals, 16g protein, 41g carbohydrate, 32g fat, 9g fiber