If you are looking for the perfect lunch salad and are trying to avoid dairy and also following the ketogenic lifestyle, then you are in the right place!
After you try this yummy and easy salad you'll look at tofu with new eyes and who know perhaps it will become your new love language!
Give this crispy tofu and bok choy salad a try, you won't look back!
Press the tofu dry, about 5-6 hours.
Combine all of the ingredients for the marinade (soy sauce, sesame oil, water, garlic, vinegar, and lemon).
Chop the tofu into squares and place in a plastic bag along with marinade. Let this marinate for at least 30 minutes, but preferably over night.
Pre-heat oven to 350F. Place tofu 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) 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, and sauce. Enjoy!
Ingredients
Directions
Press the tofu dry, about 5-6 hours.
Combine all of the ingredients for the marinade (soy sauce, sesame oil, water, garlic, vinegar, and lemon).
Chop the tofu into squares and place in a plastic bag along with marinade. Let this marinate for at least 30 minutes, but preferably over night.
Pre-heat oven to 350F. Place tofu 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) 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, and sauce. Enjoy!
