| Prep Time | 15 minutes |
| Servings |
|
Ingredients
- 2 tsp grapeseed oil
- 15 ounces tofu organic, firm, drained and pressed for 10 minutes
- 1 tsp salt
- 1/2 tsp dill weed
- 6 cups baby spinach
- 4 cups green cabbage shredded
- 8 ounces beets steamed & peeled, drained and cut into strips, or 6 small beets, peeled, boiled, and cut into strips
- 1/4 cup white balsamic vinegar
- 1/4 cup walnuts
Ingredients
|
Instructions
- 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.
- 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.
- 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.
Recipe Notes
Nutrition Facts
Tofu Feta, Walnut, and Beet Salad
Amount Per Serving
Calories 247
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 747mg
31%
Potassium 669mg
19%
Total Carbohydrates 19g
6%
Dietary Fiber 5g
20%
Sugars 12g
Protein 14g
28%
Vitamin A
88%
Vitamin C
73%
Calcium
29%
Iron
23%
* Percent Daily Values are based on a 2000 calorie diet.