New year, new me! Just kidding. New year, same salad meal prepping life.
It has been RECORD level cold in New York City lately, so the idea of a cold lunch makes me want to never leave bed. I decided to make some spicy tofu and veggies to put over greens. This recipe made me 3 lunches.
- 1 14oz Package of Tofu (I prefer Extra Firm)
- 1 Bunch of Asparagus, ends removed and chopped into thirds
- 1 8oz Package of Mushrooms
- 2 tbs Tahini
- 2 tbs Miso Paste
- 1/2 Lemon
- Sriracha, Soy Sauce
- Mixed Greens
- Coconut Oil Spray (or oil of your choice)
Pat your tofu dry with paper towels: the more dry it is, the more crispy it will get! Chop your tofu into small squares. Heat a spray of coconut oil on your pan over medium high heat. Add tofu to the pan, then cover in sriracha and soy sauce to taste. I love spicy, so I feel my measurements here are not normal. Overall, just ensure some sauce gets on each piece of tofu. Cook on one side approx 3 mins, then flip and cook on the other side 3 mins or to your preferred level of crisp. Set aside.
Add another spray of coconut oil to the same pan. Add your asparagus and mushrooms. Add a dash of soy sauce. Cook until tender (approx 6 minutes, but taste an asparagus!). Put into tupperware with your tofu.
For the dressing: stir miso paste in 2tbs of very hot water until it dissolves. Mix in the tahini paste until fully dissolved. Squeeze the lemon in. Mix it a little extra for good measure. Store to pack for work or put right on your salad!
When you’re ready to eat the salad, divide a third of your mushroom, asparagus and tofu mix and heat it up in a microwave for 1 minute. Layer the warm mix over a generous handful of mixed greens. Add dressing, enjoy!