Tofu Cranberry Spinach Salad

Cranberry Tofu Spinach Salad

I’ve decided to host a “salad week” here, listing all my favorite salads. So, do you want another idea for a warm salad? Look no further.

When I used to work in the US  and bring my lunch every day, this was one of my go-to salads. It’s one of the easiest to make – just bake your tofu beforehand and keep it in the fridge. Buy a can of mandarin orange slices and a bag of dried cranberries or craisins, and you’re all set for the week.

Now, you could buy already-baked tofu at a grocery store for this salad. It’s a lot easier – but that stuff is expensive, so if you are trying to save some money, buy a big block or two of tofu at your local Asian grocery store, where you can get one for about a dollar. Then bake it  (by the way, I never mess around with pressing the water out of it, just drain it and it will work fine).

When you pack this for your lunch, keep the tofu in the larger slices so you can take it out and warm it in a microwave before eating. Then, cut the warm tofu into smaller slices, top off with a Asian-inspired vinaigrette (Trader Joe’s has one I like a lot), or use orange-infused olive oil.

Tofu Cranberry Spinach Salad

Ingredients

* Bag of baby spinach

* Handful of slivered or sliced almonds

* 4-5 mandarin orange slices

* Small handful of dried cranberries

 *As many slices of baked tofu as you want

 

Directions

1. Warm tofu and cut into large chunks. Toss everything together.  Add a nice dressing, and, viola!

Gingered Snow Peas and Tofu

The finished meal

I really like ginger.
Maybe its for sentimental reasons – my family pet all throughout my childhood was a Golden Retriver/Afghan mutt named Ginger. Whenever I say the word, I think of her.

My dog, Ginger, and me, around 1987

Or, maybe it’s because I have really noticed the root’s medicinal powers. When I get sick, my husband makes me an Indian remedy from his own childhood — fresh ginger root and honey boiled with water. Not only does it make my throat feel better, but it also does away with stomach aches and nausea.

Or, maybe I just really like the flavor.
Yet I don’t find that many recipes that call for fresh ginger root. Which is why I tried this one, from an old “Vegetarian Times” magazine.

Not only is this recipe really simple to make, with just a handful of ingredients, but it’s really healthy, too.

While you could serve it over rice, in an effort to reduce on the carbs, I just eat it straight out of a bowl.

The recipe calls for baked tofu, which is really expensive at the grocery store. To save money, I just buy a block of extra firm tofu, drain it, cut it into slices and coat it with a mixture of soy sauce and olive oil. Then I place it on a covered cookie sheet and bake it at about 400 degrees for 45 minutes or so, turning once.

The mixture, cooking on the stove

Gingered Snow Peas and Tofu

Ingredients

2/3 cup cashews
12 oz. baked tofu, cut into 1/2-inch cubes
12 oz. snow peas, stemmed at tough strings removed
4 garlic cloves, crushed
2 Tbs. tamari or low-sodium soy sauce
3 Tbs. peeled and finely grated fresh ginger
(Thai peanut sauce to top it off with, optional)

Directions
1. Toast cashews at about 350 degrees for about 10 minutes.
2. Meanwhile, put some oil in a large nonstick skillet or wok and place over medium-heat. Add tofu and cook, turning often, for about 5 minutes. Put aside in bowl.
3. Add a bit more oil and garlic to wok and cook for a few minutes. Now, add the snow peas and stir fry for 1 minute. Add 3 Tbs. water, tamari and ginger. Stir-fry for 2 or 3 minutes. Cover, reduce heat to medium and cook for a couple more minutes, or until peas are tender.

4. Stir in tofu and cashews, and heat through. If you choose to add peanut sauce, add it now, and stir. Serve warm.