Thursday, January 1, 2015

Black Bean Baked Tofu Chopped Salad with Sesame Ginger Dressing {+Nasoya Tofu Giveaway}

This is the perfect recipe for January 1. Light, healthy, full of nutrients. And best of all totally delicious!

I'm guessing everyone is feeling like me right about now. Indulging in their last treat of 2014 and ready to turn the corner to 2015 that features lighter fare. December and the holiday season is always fun and I never feel guilty about all the seasonal treats. Believe me, I do not hold back.

I'm one that does not believe making certain foods off-limits. Balance is key. But after a few weeks of higher-than-normal sugar consumption, I am more than ready to turn to some meals and snacks of the lighter, healthier variety. This recipe is the perfect option for your first meal to come down off of your sugar high.

Plus it's a simple recipe. Just what you need to help keep those healthy habits. Most often people fall off track from healthy eating and that's sometimes because the extra effort can be overwhelming. This recipe doesn't require much hands on time, only a short bake in the oven and assembling a salad. Easy peasy!

And to make this salad even easier, choose Nasoya's new product, TofuBaked. This comes already baked and flavored! I searched high and low for this new variety but couldn't find it in any of my local grocery stores. It is available in many, many areas though so hopefully you have better luck than I.

Organic Sesame Ginger TofuBaked

I settled for their Black Bean Tofu Plus variety. One I hadn't tried before and I loved it! Great texture and flavor. I found this at Whole Foods.

Organic Black Soybean TofuPlus

Black Bean Baked Tofu Chopped Salad with Sesame Ginger Dressing

1 1/2 tbsp sesame oil
2 tbsp honey
1 1/2 tbsp rice wine vinegar
2 tbsp soy sauce
1 package organic black bean tofu (or any other soy tofu is ok. Firm or extra firm is best.)

1. Drain water from package of tofu.
2. Chop tofu into cubes and put into a medium size bowl.
3. Mix all ingredients minus the tofu in a small bowl.
4. Pour liquid mix over tofu cubes and lightly toss.
5. Cover and let sit overnight or at least a few hours.
6. Preheat oven to 400 degrees. Lay out on baking sheet in a single layer.
7. Bake for 20-25 minutes.

Makes 8 ounces
2 cloves garlic, minced
1 1/2 tbsp ginger, grated
1/4 cup sesame oil
1/4 cup olive oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
2 tbsp honey

Mix all ingredients in a mason jar or other glass jar with a lid. Shake well.

Makes 1 large salad
2 cups chopped coleslaw mix (I used Dole chopped salad, Asian Blend)
1/2 cup tofu cubes
2 tbsp dressing
1 tsp of sesame seeds
1 tbsp green onions, chopped

Want to try Nasoya's new TofuBaked or other tofu variety? Enter to win below!

a Rafflecopter giveaway

Disclaimer: I was given coupons for free Nasoya product in exchange for a review and hosting a giveaway. All opinions are my own.