ginger crunch salad

Overview

Time: 30 minutes
Dishes: skillet, measuring cup, salad spinner

Heads Up! mandarin oranges and chow mein noodles

Hello, hello Dear Readers!

The crunch for this meatless, vegetarian and vegan salad comes in the form of the chow mein noodles, cashews and vegetables. The marinade is made with molasses, which is a good source of iron and the mandarin oranges provides the vitamin C to help absorb the iron. Overall, the ingredients work together not only in flavor, but nutrition, as well.

The molasses offers a slight sweetness and nothing overpowering. If you like a little spice, remember to add the cayenne - it'll give it a little kick! 

If you want to make the dressing have more "body," add a few tablespoons of neutral oil to the marinade. As it is, I left it at a single tablespoon of toasted sesame seed oil because I like my foods with less oil. As always, cook to your own taste! 

Enjoy!

Speedy Cooking Tips:

• Press the tofu while making the marinade.
• Marinate the tofu while preparing the salad ingredients.
• Marinate the cashews while tofu bakes.

 

Ginger Crunch Salad

Makes 4 servings 

moderate 

www.ZsusVeganPantry.com

 Preheat air-fryer to 400-F or oven to 450-F

1. Marinade: Combine the marinade ingredients:

1 tablespoon toasted sesame seed oil

1/4 cup molasses

1/4 cup apple cider vinegar

1 tablespoon grated ginger

1 tablespoon tamari

1/2 teaspoon salt

1/8 teaspoon cayenne (optional)

 

2. Tofu: Press the tofu for 5 minutes. Cut into 1/2-inch cubes. Add to the Marinade. Set aside for 10 minutes.

1-pound regular tofu

3. Bake: Add the Tofu (without the marinade) to the air-fryer basket. Cook for 10 minutes. If baking in the oven, add to a baking sheet and bake for 15 minutes.

4. Cashews: Add the cashews to the marinade while the tofu bakes. When 10 minutes is up, add the cashews to the basket with the Tofu and bake for another 5 minutes (same for the oven). Set the Marinade aside as dressing.

 3/4 cup cashews

5. Salad: Serve Salad ingredients with the Tofu/Cashews and leftover Marinade as dressing:

4 cups shredded lettuce

4 cups baby spinach

1 cup shredded cabbage

3 scallions, sliced

2 carrots, shredded

1 (10-ounce) can mandarin oranges, drained

2 cups chow mein noodles

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