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Archive for March 9th, 2010

 

Grilled Curried Tofu and Almond Butter Salad

Using almond butter and lemon juice rather than a faux mayonnaise makes this salad significantly healthier for you.  Almonds are a great non-dairy source of calcium and the chia seeds are full of omega-3 fatty acids.  Turmeric, in the curry powder, contains curcumin which is a powerful anti-inflammatory agent.  Oh and that adage “an apple a day…”? Believe it.  Apples alone contain at least ten thousand identified phytonutrients.

This salad is great served on fresh, crisp Romaine lettuce spears but you could just as easily fill a pita pocket or as H likes to have it, wrapped up in a soft whole wheat tortilla.  I’ve given the amounts I used to make a salad for two.

 Ingredients:

4 slices firm silken tofu [or whichever tofu texture you prefer], sliced into ½ inch thick planks

½ red apple, diced

½ red bell pepper, diced

¼ cup raw almonds, chopped

1 celery stalk with leaves, sliced

1 T almond Butter

freshly-squeezed lemon juice

chia seeds (could substitute with poppy seeds)

sparkling apple cider

curry powder

sea salt

freshly cracked black pepper

Directions:

Add one tablespoon curry powder to a volume of apple cider sufficient to cover the tofu.  Marinate refrigerated for as long as possible, up to overnight. 

Sear the tofu until it has grill marks, cool and then dice.  Add to a bowl along with the apple, red bell pepper, almonds and celery.  Whisk together almond butter and enough lemon juice to create a loose dressing. Add to the salad and mix well.  Sprinkle with chia seeds and season with salt and pepper to taste.  [You can add more curry powder to the salad if you like a stronger curry flavor.  I would mix it in with the dressing so that it becomes well dispersed.]

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