Crispy Tofu and Bok Choy Salad

Keto Recipes

This vegetarian salad is not only tasty but also filling. I know there are people who don't like tofu; hopefully you can convince them to try this salad. Tofu takes on the flavor of what it is cooked with. The marinade for this recipe gives the tofu a great flavor and it is so simple. The dressing can be used for other salads since it is so flavorful. The combination of the Bok choy and tofu is one you will want to have regularly.

Servings: 3

Split into 3 equal portions.

Nutritional Info (Per Serving)

Calories Fats (g) Protein (g) Net Carbs (g)
442.0 35.0 25.0 5.7

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Ingredients

Instructions

  1. Press the tofu dry, about 5-6 hours.
  2. Combine all of the ingredients for the marinade (soy sauce, sesame oil, water, garlic, vinegar, and lemon).
  3. Chop the tofu into squares and place in a plastic bag along with the marinade. Let this marinate for at least 30 minutes, but preferably overnight.
  4. Preheat oven to 350F. Place tofu on a baking sheet lined with parchment paper (or a Silpat) and bake for 30-35 minutes.
  5. Mix all of the salad dressing ingredients together (except bok choy) in a bowl. Add cilantro and spring onion.
  6. Chop the bok choy into small slices, like you would cabbage.
  7. Remove the tofu from the oven and assemble your salad with tofu, bok choy, and sauce.

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