Kiddo lunches, Main plate, Salad
Sauce:
1/2 orange, juiced, divided
1/8 cup tamari
1/8 cup toasted sesame oil
1/8 cup extra virgin olive oil
1 T fresh ginger, finely grated
2 garlic cloves, minced
2 T maple syrup
1/4 teaspoon cayenne pepper
1 package extra firm tofu
Salad:
1 carrot, peeled and cut into matchsticks
1 1/2 cup kale, de-ribbed and cut into ribbons
1/2 cup green cabbage, shredded
1/3 cup fresh cilantro, chopped
8 fresh basil leaves, chopped
1 head broccoli
Dressing:
1 lime, juiced and zested
Remaining orange juice
1 T maple syrup
3 tablespoons seasoned rice vinegar
1 pinch of sea salt, to taste
1/2 package soba noodles
1 tablespoon toasted sesame seeds
To make tofu sauce:
1. Preheat oven to 350. In a bowl mix together 1/8 cup orange juice, tamari, sesame oil, olive oil, ginger, garlic, 2 tablespoons maple syrup and cayenne and set aside.
2. Cut tofu into 1-inch cubes, place into a small baking pan and pour the sauce over. Bake for 30 minutes, stir in between.
3. Remove tofu to cool.
4. Pour remaining sauce into a bowl and set aside.
To make Thai citrus vinaigrette:
1. Add lime zest and juice to remaining sauce. Add 1/8 cup orange juice, rice vinegar, 1 tablespoon maple syrup, and sea salt to taste. Set aside.
To make salad:
1. Cook soba noodles as described on the package, rinse with cold water.
2. Meanwhile blanch broccoli florets for 30 seconds.
3. Put blanched broccoli florets, carrot, kale, cabbage, cilantro, basil, and sesame seeds into a large bowl and toss.
4. Dress salad with vinaigrette.
5. Serve salad topped with tofu and garnished with sesame seeds.
Use a small baking dish, about 8-9 inches, so that there is enough sauce surrounding the tofu!
This recipe is very flexible with type of vegetable. Can use chard instead of kale and/or cabbage. Can add sweet bell peppers. Whatever is in season.