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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 1 |
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I developed this with my personal trainer to meet my nutritional needs after a morning workout. It packs such a nutritional punch, and gives me the protein I need without the meat. Vegan, Low-Carb, High-Protein, Gluten-, Dairy- and Egg-Free Ingredients:
150 g extra firm tofu, sliced into strips |
2 teaspoons soy sauce |
cracked black pepper |
1 cup baby spinach |
1 small lebanese cucumber, thinly sliced |
2 tablespoons mung bean sprouts |
1/2 avocado, thinly sliced |
1 cup snow peas, trimmed |
1 tablespoon pumpkin seeds |
1/4 lemon, juiced |
1 teaspoon olive oil |
Directions:
1. Marinate the tofu in the soy sauce and black pepper for as long as you can - overnight is good but sometimes 10 minutes in the morning is all I can do!
2. Pan-fry (or microwave) until liquid has evaporated and tofu is starting to brown.
3. Toss together all the vegetables with the lemon juice and olive oil. When the tofu has cooled to room temperature, toss it through the salad.
4. If packing in a lunchbox, skip adding the lemon juice and olive oil, and just pack the 1/4 lemon wedge in the box with the salad. Tastes almost the same and saves hassle.
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