Directions:
- Chop nuts in food processor (or with hammer, etc) until coarsely ground. Toast in oil in skillet over low-medium heat.
- Crumble tofu into skillet. Add carrot, bok choy, soy sauce, vinegar, mustard, basil and about a tablespoon of water. Stir until mixed then cover and let steam until carrots are tender (about 3 minutes).
- Meanwhile, divide lettuce between 2 large bowls. Top with walnut mixture. Drizzle with your favorite store-bought Asian salad dressing or make your own by reconstituting miso in lime juice and adding water until desired consistency is acheived. Sprinkle both salads with sesame seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 476.63 Kcal (1996 kJ) | ||
| Calories from fat | 348.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.69g | 60% | |
|---|---|---|---|
| Sodium | 599.78mg | 25% | |
| Potassium | 501.88mg | 11% | |
| Total Carbs | 18.63g | 6% | |
| Sugars | 4.34g | 17% | |
| Dietary Fiber | 7.65g | 31% | |
| Protein | 20.68g | 41% | |
| Vitamin C | 33.7mg | 56% | |
| Vitamin A | 3.3mg | 109% | |
| Iron | 72.6mg | 404% | |
| Calcium | 365.8mg | 37% | |
| Amount Per 100 g | |||
| Calories | 178.73 Kcal (748 kJ) | ||
| Calories from fat | 130.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.51g | 60% | |
|---|---|---|---|
| Sodium | 224.91mg | 25% | |
| Potassium | 188.2mg | 11% | |
| Total Carbs | 6.99g | 6% | |
| Sugars | 1.63g | 17% | |
| Dietary Fiber | 2.87g | 31% | |
| Protein | 7.76g | 41% | |
| Vitamin C | 12.6mg | 56% | |
| Vitamin A | 1.2mg | 109% | |
| Iron | 27.2mg | 404% | |
| Calcium | 137.2mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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