Happy Friday! We’ve made it another week and heck am I ready for the weekend. Trying to convince everyone at home it’s time to take out the patio furniture is a mission…maybe next weekend will be all sunshine, this rain is putting a damper on that plan.
After baking Muffin Tops from Oh She Glows, I’ve fallen in love with all the recipes I’ve tried. There is a really easy Power Salad, which is clean and simple to switch up ingredients for keep it interesting. It also stores really well if you make a large batch for multiple lunches.
Using greens and veggies the possibilities are endless. Last week I tried to cook tofu for added protein, someone please give me some tips! I think one of my mistakes was buying medium tofu oppose to extra firm. I cooked it with some seasonings, veggies, and red wine vinegar for flavouring.
In Oh She Glows she also uses quinoa – the last time I made it I used only chickpeas which were delicious. This is one variation of the salad from the recipe book:
- 1 Large can of Chickpeas
- 3 Cups of Chopped Kale
- 4 Large Carrots
- 1 container of Tofu
- 1/4 cop of Sunflower Seeds
- 1/4 cup of Sun dried tomatoes
- 2 tablespoons of chopped Parsley
- 1/4 cup of Green Onions
- 1/4 cup of Red wine vinegar
- 2 tablespoons of Olive Oil
- 1 tablespoon of Lemon Juice
- 1 tablespoon of Mustard
- Dashes of Salt & Pepper or Herbamare
Start by straining and cooking small squares of tofu. It is recommended to press tofu overnight before cooking it, I hadn’t the first time but next time I will! Mix with chopped carrots and green onions. For the dressing mix all the ingredients together for taste. Mustard is a binding agent since oil and vinegar do not mix. I had added part of the dressing for the tofu and then mixed the rest in at the end on the completed salad.
Next rinse the canned chickpeas and place in a large dish with lid or bowl. Chop the kale, sundried tomoatoes, and parsley. Mix everything together, including the tofu and veggie, now enjoy!
Have a fabulous weekend,