Blackened Tofu Spinach Salad

| BLACKENED TOFU SPINACH SALAD |

This salad is a little on the summer side, and I'm not mad at it. It's one of those meals I didn't pre-plan, like I do most my content, but just one I came up with with what I had on hand after my grocery shop. It's the type of salad I will often eat, and sometimes those throw together meals end up being the best!

 

This was a part of my weekly meal prep series where I also made breakfast oats, a baked pasta for dinner, and chocolate crunch bars for dessert. 

Recipe makes 4 servings

Macros per serving:

466 cals - 22g fat - 36g carbs - 31g protein 

 

Ingredients:

525g extra firm tofu 

1 tbsp vegetable bouillon + 4 cups water, or 4 cups vegetable broth

1 tbsp paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp dried parsley 

1 tsp black pepper

1 tsp salt 

2 cups chopped zucchini , cut into 1/2 inch rounds 

2 cups frozen organic corn kernels

2 cups halved cherry tomatoes 

1 tbsp avocado oil, or preferred cooking oil 

8 cups spinach or preferred greens

1/2 cup pickled jalapeno slices 

1/4 cup pumpkin seeds, I love these regenerative ones from Prana Foods, so chewy!

 

Dressing:

1/2 cup pre-made hummus, I buy this one from Costco

2 tbsp lemon juice, this is a cheaper way to buy it then squeezing your own lemons and has no sulphites added!

2 tbsp apple cider vinegar

1/3 cup nutritional yeast 

1/2 tsp salt 

2-4 tbsp water

 

Recipe:

Pre-heat the oven to 375 F and prepare one small baking tray and one medium size tray. Set aside.

Add vegetable bouillon and water (or vegetable broth) to a pot and bring to a boil.

Chop the tofu into mismatched chunks and add to the boiling broth.

Boil the tofu in the broth for 15 minutes, then drain.

To a mixing bowl add: paprika, garlic powder, onion powder, dried parsley, black pepper, and salt. Mix to combine.

Add boiled and drained tofu chunks to the seasoning bowl and toss well to coat.

Spread the seasoned tofu across the small baking tray and bake for 10-12 minutes or until lightly crispy around the edges. Set aside to cool.

Add the chopped zucchini, cherry tomatoes, and frozen corn kernels to the medium size tray and drizzle with 1 tbsp avocado oil. Season with a pinch of salt and pepper, then toss well coating the veggies in oil, salt, and pepper.

Bake the veggies for 20 minutes. Set aside to cool.

 

Dressing:

To a bowl or cup add: hummus, lemon juice, apple cider vinegar, nutritional yeast, and salt. Whisk to combine. Add 1 tbsp at a time water, whisking each time, until desired thickness. The amount of water will depend on which hummus you use, and your personal preference for dressing consistency.

 

Plating:

For meal prep - pour the dressing into the bottom of 4 meal prep containers and layer with pickled jalapeno, tofu, roasted vegetables, spinach, then pumpkin seeds. Seal and refrigerate until ready to eat.

To enjoy right away - layer each bowl with spinach, then roasted vegetables, tofu, pumpkin seeds, pickled jalapenos, then dressing. Toss to combine.

 

 

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Please note:

All macros have been calculated to the best of my ability but may vary slightly.

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