Shaved Carrot Salad with Baked Tofu
Shira Bocar makes a plant based Shaved Carrot Salad that’s packed full of vitamins and minerals and is so simple to make. Enjoy!
2 tsp rice vinegar
1 tsp toasted sesame oil
1 tsp honey
1 tsp toasted sesame seeds
1 sliced scallion
Peeled ribbons of 1 carrot
1 cup thinly sliced kale
½ cup thinly sliced Baked Tofu
Coarse salt
In a large bowl, whisk together vinegar, oil, honey, sesame seeds, and scallion. Add carrot, kale, and tofu. Season with salt.
See More: Quick, One-Pot Meal Ideas To Feed the Whole Family
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How to Properly Bake Tofu
14-oz package drained firm tofu
2 Tbsp tamari
1 ½ Tbsp extra-virgin olive oil
Coarse salt and freshly ground black pepper
1. Press tofu for 20 minutes. Slice into ¼-inch-thick slabs and transfer to a large bowl.
2. Whisk together tamari and oil and season with salt and pepper.
3. Drizzle dressing over tofu and marinate 20 minutes, tossing occasionally.
4. Heat oven to 350 degrees. Arrange tofu on an oiled baking sheet and bake 10 minutes. Flip and bake 30 minutes more. Let cool.
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