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The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Tofu Summer Salad
Per Serving:
100 g kale and cabbage (tossed with lemon juice, salt, pepper and a little oil)
100 g veggies (tomatoes, carrots, onions, cucumbers)
4 oz extra firm tofu (marinating in aged balsamic vinegar, salt, pepper, oil, lemon juice, sugar)
45 g lemon tahini dressing (tahini, lemon juice, nutritional yeast, salt, pepper, oil, a little sugar)
Equipment needed: 1 pan for frying tofu
Start heating up your pan on a medium to high heat. As the tofu has been marinating in oil, you do not need to add oil to the pan. However, if you have a pan that tends to stick, you may need to drizzle a little oil in the pan once it is hot. Drain any liquid that might be in with the tofu and add it to the pan when it is hot.
As the tofu starts to gain color, flip it over. (Repeat the flipping until most sides have color)
When the tofu has a nice color on it, place it on top of the veggies and drizzle as much or as little dressing over top. From start to finish this dinner takes less than 10 minutes. Enjoy!
As your tofu is frying up, toss together the 2 veggie containers.
Plate up the veggies.
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