Carrot-Orange-Mango smoothie (orange juice, frozen mango chunks, carrot, and pumpkin seed protein) topped with Qi’a cereal and pumpkin seeds.
Synergy Trilogy kombucha and trail mix (almonds, pumpkin seeds, dried cranberries, raisins, and dark chocolate chips.)
Spinach and baby lettuces, sliced cucumber, carrot ribbons, grape tomatoes, sliced almonds, sesame seeds, tortilla chips, and roasted garlic hummus.
Berry & Soy yogurt parfait (plain soy yogurt, thawed blueberries and raspberries, pumpkin flax granola, and raw pumpkin seeds.)
Mushroom and rice burger on a whole wheat English muffin with lettuce, tomato, avocado, and roasted garlic hummus. Baby spinach and lettuces with a balsamic vinaigrette.
Pumpkin flax granola with blueberries, raw pumpkin seeds, and soy milk. Green smoothie (orange juice, pumpkin seed protein powder, spinach, and banana) topped with Qi’a cereal.
Garden of Vegan is partnering with WestSoy, a non-GMO tofu, tempeh and seitan company, to celebrate the launch of their tumblr! For the month of December we’ll be posting original recipes featuring WestSoy tofu.
Spinach, Avocado, Brown Rice and Seasoned Baked Tofu Salad
The combination of leafy greens, baked tofu, brown rice, avocado, and pumpkin seeds is delicious, and full of vitamins & minerals, protein, complex carbohydrates, and healthy fats. This nutritious and satisfying all-in-one meal makes a great lunch to take on the go! Yields 1 salad.
What You’ll Need:
- 1/4 block firm or extra-firm tofu (I recommend using WestSoy Extra-Firm Tofu)
- 1/2 tbsp olive oil
- 1 1/2 tbsp light soy sauce
- 1 clove garlic, minced
(If you’re short on time, substitute with WestSoy’s baked tofu,
available in a variety of flavours.)
- 1-2 handfuls of baby spinach
- 1/2 cup cooked brown rice, chilled
- 1/4 avocado, sliced
- grape tomatoes, halved
- 2 tbsp raw pumpkin seeds
- balsamic vinaigrette
Marinating & Baking the Tofu:
Preheat your oven to 425 °F.
In a medium sized food storage container (something with a sealing lid) combine the olive oil, soy sauce, and garlic. Cut the tofu into 1/4” thick slices, halve the slices so that you end up with 1/4” thick, square-shaped pieces. Add the tofu to the marinade, put the lid on and shake gently to evenly coat the tofu. Marinate for 10-30 minutes.
Lay the tofu onto a baking sheet lined with parchment paper and bake for 10 minutes. Flip each piece of tofu and bake for another 5-10 minutes.
If you’re short on time, WestSoy offers an awesome line of baked tofu products which you can easily toss into this salad. Check out all of WestSoy’s flavoured baked tofu products on their tumblr!
Assembling the Salad:
Place 1-2 handfuls of spinach into a wide bowl or plate, make a small well in the center. Place 1/2 cup of brown rice into the well.Top with baked tofu, sliced ripe avocado, halved grape tomatoes, and a sprinkle of raw pumpkin seeds. Serve with a drizzle of balsamic vinaigrette, or your favourite salad dressing. Hummus makes a delicious (albeit messy) substitution for salad dressing.