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.
INGREDIENTS
- 2 cups Romaine lettuce
- 1/4 cup shredded carrots
- 1/4 cup shredded red cabbage
- 1/4 cup alfalfa sprouts
- 4 ounces firm tofu, grilled
- 1 tablespoon Keri's Lemon dressing
DIRECTIONS
- In bowl toss Romaine, carrots, cabbage and sprouts.
- Top salad with tofu.
- Add dressing.
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.
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