Tofu and Ginger Kabocha Salad
Serves 215 mins prep10 mins cook
A healthy vegan salad featuring broiled tofu, ginger-flavored kabocha, and organic arugula dressed with lime vinaigrette. The tofu is crispy and pairs well with the flavors of ginger and chives, making it a perfect lunch option.
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What you need
Instructions
1: Squeeze the water out of one block of organic firm tofu and slice it in half. Save the other half for later. 2: Make thin slices out of the tofu, spray it with avocado oil spray, and season with salt and pepper. 3: Place the sliced tofu on tinfoil and broil on high for about ten minutes, flipping halfway through until crispy. 4: In a frying pan, boil a small amount of water with shredded ginger and chopped chives. 5: Add kabocha cubes to the boiling mixture and cook until it absorbs the ginger flavor and becomes soft. 6: Serve the tofu and kabocha over organic arugula, drizzled with lime vinaigrette dressing.View original recipe