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.