High-Protein Warm Teriyaki Tofu Mushroom Salad

Published by Bat-El at August 24, 2020

Ingredients

Serves 3-4

For the topping:

1 block extra-firm tofu, dried and cubed (14 OZ)
8-10 baby bello mushrooms, sliced
1-2 big onion, cut into half-moons
2-3 tbsp organic teriyaki sauce
2 tbsp water
Or (3 tbsp soy sauce+1 tbsp honey)

For the salad:

4-6 cups lettuce, chopped
1 tomato, diced
1 cucumber, diced
1/2 red onion, chopped

For the salad dressing:

2 tbsp olive oil

1 lemon, juiced

1 tbsp raw apple cider vinegar

1 tsp honey

salt and pepper, to taste

We absolutely love mushrooms in our house, and gladly, we love tofu too! This salad came about last week when we needed a quick and easy dinner on the table. A dinner that will make everyone satiated and happy. Mission impossible, ALMOST. No time to cook anything, the first thing that comes to mind is a salad. Ok, but a salad with what? A quick look in my fridge shows me that I have this gorgeous fresh box of baby portobello mushrooms, right away I think about a quick stir-fry with teriyaki sauce, yum. Tofu joins the party and in 10 minutes the most delicious, satisfying, healthy salad is served. We literally could not get enough! This salad can be served hot, warm, or cold. Feel free to add some sesame seeds to garnish.

Instructions

1). In a wide pan warm 1 tbsp grapeseed oil and add the tofu, sprinkle salt and pepper and sear until golden. About 5 minutes. Once golden brown, transfer to a plate and set aside.

2). Using the same pan, add a splash of oil if needed, add the onions and mushrooms and sear on high heat, mixing occasionally. Add some more salt and pepper, the teriyaki sauce, and water. Cook for 1-2 minutes until the sauce thickens and top on your mixed salad. Enjoy!