In the Kitchen
Honeysuckle creator Dzung Lewis strives to inspire young women to use food and lifestyle choices to develop creativity...View the Recipe
Even if you’re a meat eater, choosing forks over knives at more of your meals is generally a good idea, for your overall health and the good of the planet.
That’s where sources of plant-based protein are important (plain kale salad for dinner on Meatless Monday isn’t gonna cut it), and tofu is one of the best.
It gets a bad rap when it comes to flavor, but here’s the secret: tofu quickly takes on the flavor of whatever you dress it up in, you’ve just got to provide the outfit.
In this case, that’s Keri’s crowd-pleasing Lemon Dressing. Try dressing the salad and letting it sit for a bit so the tofu can really soak up the flavor. Then go for the fork.
WHY WE LOVE THIS RECIPE
Made from soybeans, tofu is a terrific protein source. (Just be sure to buy organic, as non-organic soy is one of the most pesticide-soaked crops in the world.) Throw it in a salad with healthy vegetables like cabbage and carrots and this dish is a light but satisfying choice for dinner or lunch.