I love sweet and savory (See JL’s “Date” with a Very Veggie Lentil Salad). I don’t have a crazy sweet tooth (let’s just say my desire for sweets is mostly hormonal) but I do love sweetness with salt. With that, I give you Wednesday dinner and Thursday lunch.
JL’s Miso-Date Tofu
The marinade:
1T White Miso
1T Date Syrup
1/4 cup Coconut Water vinegar
1t Sesame Oil
Dash of Dulse flakes and Herbamere
- Press half a block of extra firm tofu and slice (I get six slices out of half a block)
- Whisk all marinade ingredients together
- Place tofu in a shallow dish and pour the marinade over the tofu.
- Cover and chill for 2 – 24 hours.
- Set tofu out for about 20 minutes before cooking.
- Grill (on a George Foreman) for about 6 minutes on each side. You can bake on 350 for 20 minutes, turning half-way, or, on a gas grill, place on foil and grill for 10 mins on each side.
From the George Foreman indoor/outdoor grill: Miso-Date Tofu and grilled onions. From the gas grill: romaine lettuce (seasoned with olive oil, lemon juice, sea salt and pepper) and yams.
The tofu was Over.The.Top. delicious!
I discovered I was out of kale (what?! out of kale?) but I had spinach, which I usually use for green smoothies. Not a fan of spinach salads, I decided this salad would need some serious pizazz.
JL’s Spinach-Coconut Salad
2 handfuls of baby spinach
1/2 cucumber, diced
1/2 tomato, diced
1/4 cup grilled white asparagus, chopped
1T coconut oil
2T coconut water vinegar
1 avocado, diced
Juice of half a lemon
1T Sunflower seeds
2t dried, unsweetened coconut
Dash of dulse flakes
Words cannot describe how much I enjoyed this salad!
I added the Miso-Date Tofu and Spinach-Coconut Salad to the Recipe Page, where you can also find a few vegan burger recipes for the grill. Enjoy!
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