Serves: 4 Prep Time: 15 minutes
Look for organic, extra-firm tofu, which has a pleasing chewy texture and will also soak up the dressing in this 10 Day Detox Diet recipe really well.
Plant Based Note From Elise: Substitute Vegan Mushroom Sauce for the Fish Sauce or make your own Vegan Fish Sauce.
■ 1 (14‑ounce) package non-GMO extra-firm tofu, drained and cut into ½-inch cubes
■ ¼ teaspoon ground turmeric
■ 2 tablespoons extra-virgin olive oil
■ 1 tablespoon fresh lime juice
■ 1 tablespoon Thai fish sauce
■ Pinch red pepper flakes
■ 2 cups shredded napa, green cabbage or spinach
■ 1 cup thinly sliced cucumber
■ 4 plum tomatoes, cut into eighths
■ ¼ cup thinly sliced red onion or shallot
■ ½ cup roughly chopped mixed fresh herbs (such as cilantro, mint, and/or basil)
■ 2 tablespoons slivered or sliced almonds
■ ½ avocado, pitted, peeled, and diced
- Place the tofu in a large salad bowl and sprinkle with the turmeric.
- Toss well to combine.
- Set aside.
- In a small bowl, whisk together the olive oil, lime juice, fish sauce, and red pepper flakes.
- Pour half of the dressing over the tofu and set aside for 30 minutes to allow it to marinate while you cut up the vegetables.
- Set aside the remaining dressing.
- Add the cabbage, cucumber, tomatoes, and onion to the tofu.
- Add the remaining dressing to the salad and toss well to combine.
- Garnish with the herbs, almonds, and avocado and serve.
Nutritional analysis per serving: Calories: 240, Fat: 17 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Fiber: 5 g, Protein: 13 g, Carbohydrates: 11 g, Sodium: 370 mg
Nutritional analysis per serving is based on calculations in the 10 Day Diet Detox Cookbook.
This recipe is featured in the 10 Day Diet Detox Cookbook.
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