Spinach Pasta Salad Recipe | Kathy's Vegan Kitchen

READY IN: 23minsYIELD: 1 3

INGREDIENTS

  • 14 cupavocado oil
  • 14 cupfresh lemon juice
  • 14 teaspoonlemon zest, you can add extra as per taste
  • 1teaspoonblack pepper
  • NUTRITION INFO

    Serving Size: 1 (5) g

    Servings Per Recipe:23

    Calories: 21.8

    Calories from Fat 21 g 98 %

    Total Fat 2.4 g 3 %

    Saturated Fat 0.3 g 1 %

    Cholesterol 0 mg 0 %

    Sodium 0.1 mg 0 %

    Total Carbohydrate0.2 g 0 %

    Dietary Fiber 0 g 0 %

    Sugars 0.1 g 0 %

    Protein 0 g 0 %

    DIRECTIONS

  • INSTRUCTIONS.
  • ASIAN TOFU.
  • Press Tofu according to directions, cut into two equal pieces and place in a container.
  • Add all marinade ingredients together, whisk and pour over tofu.
  • Cover and place in the refrigerator for at least 1 hour.
  • MUSHROOMS.
  • SLice mushrooms thin.
  • Place in a container.
  • Whisk marinade ingredients together.
  • Pour over mushrooms.
  • Cover and refrigerate for at least 1 hour.
  • GRILLING TOFU (OR BAKE, AIR-FRY OR SAUTE).
  • Preheat grill to medium-low.
  • Place tofu pieces directly on the grill or on a grill mat or in a grill basket.
  • Then cook 7-8 minutes on each side.
  • Remove from grill; wait until cool to the touch, and then cut into bite-sized pieces.
  • Set aside, or place back into the container with the leftover marinade and refrigerate until ready to use.
  • VEGETABLES.
  • Dice white onion.
  • Drain and chop water chestnuts.
  • Cut ends off lettuce and clean.
  • In a large non-stick skillet, over medium-low heat, cook onions until translucent.
  • Add mushrooms with the marinade and cook until marinade dissipates.
  • Then, add water chestnuts and cook for a few minutes.
  • Then, add cooked tofu.
  • Toss with vegetables until heated through.
  • https://www.kathysvegankitchen.com/spinach-pasta-salad/.
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