Scale
Ingredients
- 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
Instructions
- 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.
Notes
Substitute Vegan Mushroom Sauce for the Fish Sauce to make this a terrific vegan meal.
Nutritional analysis per serving is based on calculations in the 10 Day Diet Detox Cookbook.
Nutrition
- Calories: 240
- Sodium: 370 mg.
- Fat: 17 g.
- Saturated Fat: 3 g.
- Carbohydrates: 11 g.
- Fiber: 5 g.
- Protein: 13 g.
- Cholesterol: ) mg
Keywords: 10 day Detox, Blood Sugar Solution, low-carb