Crispy Buffalo Ranch Tofu Salad
Crispy Buffalo Ranch Tofu Salad
Today is rest day and that means lower carbs and higher fats for this lady! Even on a normal training day I keep the majority of my carbs to post workout and before bed ( yes seriously, before bed! More on this in an upcoming blog post) . An easy way to get more volume for less calories and carbs is a giant salad! I try to have at least one giant salad or stir fry a day; such a great way to get all my micronutrients in, and the fiber and fats keep me energized and full till my next meal.
All of the flavors in this one complement each other so well. Seriously, who doesn't love a good buffalo and ranch combination, add in broiled broccoli and you have a party in your mouth that you'll want to throw again and again.
Ingredients
240g chopped broccoli
185g chopped extra firm tofu
4 cups chopped kale
20g finelychopped onion
20g finely chopped cucumber
20g finely chopped red pepper
30g chopped avocado
3tbsp nutritional yeast
1/4 cup franks red hot sauce
3 tsp earth balance ( vegan butter )
1/4 cup franks red hot sauce
3 tsp earth balance ( vegan butter )
1) Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2) Place chopped tofu on baking sheet and bake for approximately 25 mins or until crispy, turning the pieces over halfway through.
3) While the tofu is baking, chop your veggies , and prepare the vegan ranch. ( follow the link in the ingredients list for recipe)
4) Once the tofu is browned and crispy, take it out of the oven. Turn the oven on broil.
5) Melt the earth balance , then whisk it with hot sauce.
6) Toss the tofu in the hot sauce mixture, and place back onto one side of the baking sheet. Place the chopped broccoli on the other half. Broil until the tofu is slightly blackened, and the broccoli has crispy bits.
7) While the tofu and broccoli are finishing up, assemble the rest of your salad.
8) Toss the broiled broccoli in spices of choice ( I did onion powder, garlic powder , black pepper and sea salt)
9) Top salad with tofu, broccoli, nutritional yeast and 2 tbsp vegan ranch per salad.
Enjoy!
Recipe makes 2 servings.
Macros per servjng: 20p 15c 36f
2) Place chopped tofu on baking sheet and bake for approximately 25 mins or until crispy, turning the pieces over halfway through.
3) While the tofu is baking, chop your veggies , and prepare the vegan ranch. ( follow the link in the ingredients list for recipe)
4) Once the tofu is browned and crispy, take it out of the oven. Turn the oven on broil.
5) Melt the earth balance , then whisk it with hot sauce.
6) Toss the tofu in the hot sauce mixture, and place back onto one side of the baking sheet. Place the chopped broccoli on the other half. Broil until the tofu is slightly blackened, and the broccoli has crispy bits.
7) While the tofu and broccoli are finishing up, assemble the rest of your salad.
8) Toss the broiled broccoli in spices of choice ( I did onion powder, garlic powder , black pepper and sea salt)
9) Top salad with tofu, broccoli, nutritional yeast and 2 tbsp vegan ranch per salad.
Enjoy!
Recipe makes 2 servings.
Macros per servjng: 20p 15c 36f
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