If you’ve never had tofu, still on the defense, or think you don’t like it…you need to re-try it. Be open minded and remember that you can add your own spin on it.
The other benefit in this recipe: It is higher in sodium and works well prior to a training day in the heat. Why? Because you have more fluid on board to start with and that allows more wiggle room for loss. Test it out!
Oven Baked Tofu
15 ounces extra firm tofu
1/3 yellow onion, dced (optional)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon water
2 teaspoons minced garlic
1 tablespoon rice wine vinegar
Juice ½ lemon
Bok Choy Salad
1 small bok choy
1 stalk green onion
1/2 cup snow peas
4 pieces of asparagus
2 tablespoons chopped cilantro
2 tablespoons soy sauce
1 tablespoon sambal olek
1 tablespoon peanut butter
Juice ½ lime
1/2 teaspoon honey (or elimante or Stevia to keep it vegan)
1 teaspoon peanuts (optional)
Cut the tofu in cubes.
Combine all of the ingredients for the marinade (soy sauce, sesame oil, water, garlic, vinegar, and lemon).
Place the tofu in a plastic bag along with marinade. Let this marinate for at least 30 minutes, but preferably over night. This is great to prepare your meal in advance.
Pre-heat oven to 350F. Place tofu and diced onion on a baking sheet lined with parchment paper (or a silpat) and bake for 30-35 minutes.
Mix all of the salad dressing ingredients together (except bok choy, snow peas, and asparagus) in a bowl. Add cilantro and spring onion.
Chop the bok choy into small slices, like you would cabbage.
Remove the tofu from the oven and assemble your salad with tofu, bok choy, snow peas, asparagus, and sauce. Sprinkle with peanuts. Enjoy! (Note: Serves 3)
The snow peas and asparagus can be exchanged with any green leaves you have left, we did with spinach, arugula salad n there past and it was equally good.