DAY 1: Tofu Crunch Salad & Roasted Broccoli

Tofu Crunch Salad

  • 1 block tofu, cubed

  • 2 Tbsp oil

  • ¼ cup Toby’s Tofu Seasoning

  • ½ small head cabbage, shredded

  • 4 green onions, chopped

  • 3 Tbsp tamari, divided

  • 2 Tbsp rice vinegar

  • 1 Tbsp toasted sesame oil

  • 1 clove garlic, minced

  • 1 Tbsp maple syrup

  • ¼ cup sesame seeds

  • 1 pkg Muruku noodles

Instructions

Place sesame seeds on a cookie sheet and bake at 350°F for 7-8 minutes. Set aside to cool. Fry tofu in oil over medium heat until brown. Sprinkle with Tofu Seasoning and 1 Tbsp tamari; set aside. Combine cabbage & green onions together in a large bowl. For dressing, mix 2 Tbsp tamari, rice vinegar, sesame oil, garlic, maple syrup and sesame seeds. Pour over cabbage and toss to coat.  Add tofu; mix gently. Top with Muruku noodles and serve.

Roasted Broccoli

Instructions

Cut broccoli crowns into bite-sized pieces. Cut ~1″ off end of stalk. Peel remaining stalk, slice ¼” thick, spray all with olive oil, sprinkle with salt and roast at 400°F for 10-15 minutes. Save half of this recipe for Day Five.