DAY 3: Garlic-Ginger Tofu and Spinach Salad

Garlic-Ginger Tofu

  • ½ pkg rice sticks

  • ½ block tofu, cut into 1” cubes

  • 1 Tbsp olive oil

  • ½ onion, diced

  • 1 carrot, sliced

  • 1 stalk broccoli, cut into bite-sized pieces, stem included

  • 1 Tbsp fresh ginger, grated

  • 3 cloves garlic, pressed

  • 4 Tbsp tamari, divided

  • 2 Tbsp brown rice vinegar

  • 1 Tbsp honey

  • 1 tsp curry powder

  • ¼ bunch cilantro, chopped

  • ¼ bunch basil, chopped

Instructions

Prepare rice noodles according to directions. Set aside and keep warm. Sprinkle 1 Tbsp tamari over tofu and set aside. Chop veggies into bite-sized pieces. Combine ginger, garlic, vinegar, 3 Tbsp tamari, rice vinegar, honey and curry powder and set aside. Sauté tofu in oil until brown. Add onion and cook over high heat for 1 minute. Add broccoli and carrot, and cook until tender. Top with ginger and curry mixture. Serve over rice noodles garnished with cilantro.

Tip: To use entire stalk of broccoli, cut crowns off. Cut approximately 1” off bottom end of stalk. Peel outer layer of remaining stalk, slice peeled stalk and add to crowns.

Spinach Salad

Salad

  • 1 bunch spinach, washed & stemmed

  • ½ cup walnuts

  • ½ cup pineapple chunks, drained

Dressing

  • 2 Tbsp mayonnaise

  • 1 tsp sugar

  • ½ tsp brown rice vinegar

Instructions

Tear spinach into bite-sized pieces. Place in salad bowl with walnuts and pineapple. Stir dressing ingredients together; pour over salad. Toss and serve.

Save for later: ½ pkg rice sticks, 2 Tbsp ginger, ½ can pineapple chunks.