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Tofu Feta, Walnut, and Beet Salad

PREP TIME: 10 minutes  COOK TIME: 10 minutes  SERVES: 4 servings 

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Recipe from "Cooking with Trader Joe's Cookbook: SKINNY DISH!" by Jennifer K. Reilly, RD.
Think warm goat cheese salad without the fat, without the goat, and with ALL the flavor. The dill and white balsamic add a beautiful touch to the flavor mélange. Enjoy this salad alongside a bowl of Carrot Ginger Soup (http://cooktj.com/content/carrot-ginger-soup) and warm multigrain bread.

vegan Vegan gluten_free Gluten Free 

Ingredients

  • 2 tsp grapeseed oil
  • ½ (15-oz) block organic firm tofu, drained and pressed for 10 minutes
  • 1 tsp salt
  • ½ tsp dill weed
  • 1 (6-oz) bag baby spinach (preferably organic)
  • 1 (10-oz) bag shredded green cabbage
  • 1 (8-oz) pkg Steamed & Peeled Baby Beets, drained and cut into strips, or 6 small beets, peeled, boiled, and cut into strips
  • ¼ cup white balsamic vinegar
  • ¼ cup whole walnuts

Instructions

  • 1 In a medium-sized skillet over high heat, heat oil, tofu, salt, and dill, crushing tofu into crumbles and stirring until tofu begins to brown, about 7 minutes.
  • 2 On each of 4 plates, place ¼ of the spinach, followed by ¼ of the cabbage, ¼ of the beets, ¼ of the tofu mixture, 1 Tbsp balsamic, and 1 Tbsp walnuts. Serve immediately.
  • 3 Leftovers don’t keep well, but the tofu mixture and other ingredients can be stored in the fridge and kept on hand for up to 5 days for easy salad making.

Additional Notes

NUTRITION SNAPSHOT Per serving: 176 calories, 9.5 g total fat, 1 g saturated fat, 0 mg cholesterol, 650 mg sodium, 13.5 g carbohydrates, 4.5 g fiber, 8.5 g sugar, 9.5 g protein, 46% vitamin A, 59.5% vitamin C, 13.5% calcium, 18% iron


Source

Recipe from "Cooking with Trader Joe's Cookbook: SKINNY DISH!" by Jennifer K. Reilly, RD.


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