Strawberry Arugula Salad with Baked Tofu
Start your spring detox off right with this bright and colorful salad. Full of texture, flavor, and nutritious ingredients!
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Cooking tools:
- Peeler
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Mason jar
- Spatula
- Tongs
- Serving platter
- Rolling pin
- Zip-top bag
Ingredients
- 2 tbsp milk of choice
- 250-300 grams extra firm tofu, ¾-1 inch cubes
- 1/2 cup finely crushed Smartbite ricecrisps (about 4-5)
- 1 tsp garlic powder
- 3 tbsp cornstarch
- 1 1/2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp pepper
- 6 cups arugula
- 1 large avocado, sliced
- 2 cups sliced strawberries
- 10 Asparagus stalks, shaved into ribbons with a vegetable peeler
- 1/2 cup Community Naturals whole organic cashews, chopped or whole
- 3 tbsp elderflower Biotta Juice
- 2 tbsp balsamic vinegar
- 1/4 cup olive oil
- 1/2 tsp dijon mustard
- pinch salt and pepper to taste
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