READY IN: 23minsYIELD: 1 3
INGREDIENTS
1⁄4 cupavocado oil 1⁄4 cupfresh lemon juice 1⁄4 teaspoonlemon zest, you can add extra as per taste 1teaspoonblack pepperNUTRITION 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/.Source: Read Full Article