Spinach Sesame And Seaweed Salad |
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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 2 |
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This is delicious, super easy, and could not be healthier....The oil-free dressing is very low fat but still super flavourful. Ingredients:
4-5 cups of fresh small spinach leaves |
1 handful grape tomatoes, sliced in half |
4 1/4 inch slices extra firm tofu |
1 tsp. neutral oil |
1/4 cup wild nori |
1 tbs. tahini |
t tbs. white miso |
1 tbs. soy sauce |
1 tsp. sugar |
juice of 1/4 lime |
Directions:
1. Put the tofu on a paper plate, cover with a paper towel and then with another plate. Weight it down with a few heavy cans or books and leave to drain for 10-15 min.
2. Toast the nori in a 350 degree oven for about 5 minutes, until crisp and toasty. Crumble and set aside.
3. To make the dressing, whisk together the tahini, miso, soy, sugar and lime juice. Whisk in water until you reach your desired consistency. (I used about 4 tbs.)
4. Pour the cooking oil into a skillet and heat on medium-high. When the oil is hot, add the tofu. Sautee until golden brown (about 3-4 min) then flip over and repeat. Remove from pan and cut into strips.
5. To assemble the salad:
6. Toss the spinach leaves and tomatoes with about half of the dressing until lightly coated. Divide between two plates, top with the tofu, and drizzle with a little more dressing. Give each salad a generous sprinke of nori and serve.
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