It has certainly been an interesting spring thus far. Temperatures had already reached 90 degrees in March, Tuesday brought at least 14 tornadoes to our area, and because there was no winter, the bugs all stayed alive and there are giant flying things taking over my LIFE. Last night I went to lay in bed and found a dead earwig. I threw it away, went to lay down again and found an inchworm crawling across my pillow. What is going on?!?
But there are beautiful things happening, too. Yesterday I took a leisurely walk at sunset across our expansive, freshly-mowed lawn with the puppies trailing behind me chasing butterflies. It was as perfect as a picture. The big tree out front is already almost completely green and surrounded by irises in full bloom – the perfect setting for Sunday morning brunch. Strawberries are back in season again and I’ve been feasting on them with reckless abandon. Elesha and I have been basking in each other’s company regularly, sharing dreams and possibilities and gelato. Oh, and I’ve made some life-changing discoveries: 100% cocoa butter as a skin moisturizer and lip balm that works wonders, delicious and UHHMAAAZING Chocolove dark chocolate bars that contain just three organic ingredients, and Dr. Bronner’s soap.
Ooh ooh ooh, and this salad!
I’m always excited about a new salad. You’ll notice we have a growing list of salads under the recipes tab, and I’m just tickled to be adding another. This is much more hearty than an average side salad, and because it contains tofu and rice, I consider it a meal all by itself. Salad as an entree? Yes, please. Salad with wasabi? Mmmhmmmmmmm.
Wasabi Tofu Salad
Adapted from this recipe (just barely, and I highly recommend the original recipe as it is quite tasty as well!)
1/2 cup wild rice
14 oz. block extra firm tofu
2 tsp. coconut oil
2 tsp. soy sauce or Braggs liquid aminos
fresh ground pepper
4 cups chopped kale
1 cup shaved carrots
2 cups broccoli, cut into very small pieces
3 Tbsp. toasted sesame seeds
Handful of chopped cilantro
Handful of thinly sliced green onion
1 – 2 tsp wasabi paste (available at large grocery stores)
2 Tbsp. agave nectar or brown rice syrup
2 Tbsp. olive oil
1 T white vinegar
1/4 cup minced white onion
Juice of half an orange
Freshly grated ginger (optional)
1. Start by cooking your rice, because that takes longest. I use a ricemaker, which makes this step really quick and easy.
2. Cut your tofu into 1-inch slices and press between paper towels until most of the water is absorbed. You want to get the moisture out so more flavor will be sucked in. Then chop the tofu into cubes. Heat the coconut oil in a skillet over medium heat and sauté the tofu until crispy, 5 – 10 minutes, stirring frequently. Once crispy, sprinkle with the liquid aminos or soy sauce and sauté until it has dried up and the tofu is golden. Take the pan off the burner, add a few twists of fresh black pepper, and set aside.
3. Wash, chop, and prepare your vegetables and toast your sesame seeds for just a few minutes over low medium heat.
4. Whisk together the dressing ingredients.
5. By this time your rice should be finished. Combine all ingredients and serve immediately, while tofu is still crispy. Yum!
~ Becky, a skinnyfat girl