Inspired by the fall season and a gluten-free, dairy-free lunch guest, I came up with this recipe for a Maple Orange Ginger Tofu Salad. A quick and easy recipe to prepare, it packs some flavour and uses healthy ingredients.
- Mixed lettuces (I used red leaf, radicchio and kale)
- Orange segments
- Juice from 1/2 an orange
- Green onion
- Raw pumpkin seeds (pepitas)*
- Hemp hearts
- Slivered almonds
- Salt and pepper
- Firm Tofu
- Maple Syrup
- Olive Oil
- Coconut Oil
- Fresh ginger
*If I had more time, I might have toasted the pumpkin seeds for a bit more earthiness.
Finely dice an inch-sized piece of fresh ginger. Cut the tofu into cubes and place them and the ginger into a bowl. In a saucepan, add one tablespoon of coconut oil and one tablespoon of dark maple syrup. Heat the oil and syrup until they become one, like a sauce. Pour the 'sauce' over the tofu cubes and ginger, then squeeze the juice from half an orange on top. Make sure the tofu is coated with the marinade, then let it sit while you prepare the cold ingredients.
In a bowl, add mixed lettuces, chopped carrots, chopped cucumber, finely chopped green onion, orange segments and hemp hearts.
Make the dressing by combining equal parts olive oil and orange juice, and sweetening it with some dark maple syrup. Shake and taste to ensure the dressing is balanced to your liking.
In a saucepan, fry the marinated tofu cubes and bits of ginger until they are golden brown and crispy. The ginger bits will end up being like little pieces of 'ginger bacon'. Place them on a piece paper towel to remove excess oil, and then add them to the salad.
Top the salad with the pumpkin seeds and some salt and pepper to taste. Dress the salad and enjoy!
- Kombucha or a Kombucha-based drink (We enjoyed the Rise Kombucha sparkling living tea with hibiscus and rosehips)
- Cranberry and Soda with lime
- Pinot Gris or Gewurtztraminer
- White Belgian beer with an orange slice