Arugula Salad w/ Spicy Curry Tofu, Creamy Hummus, and Golden Tahini Sauce
/Ingredients:
SALAD
1/2 cup of cooked brown rice
1 cup of Fresh Arugula
8 cherry tomatoes
8 Kalamata Olives
1/2 of small Cucumber
1 TBSP rosemary
Spicy Tofu
1/3 cup Organic Firm Tofu (chunks or cubes)
3 TBSP Curry Powder
2 TBSP Turmeric Powder
1/4 Tsp Cayenne Pepper (optional)
1 tsp Sea Salt
1/4 cup Apple Cider Vinegar
1/8 cup Lemon Squeeze (or quarter lemon)
SAUCES
Creamy Hummus
1/4 cup Hummus
1/8 cup Plant Based Milk
1/2 tsp of Garlic Salt
Golden Tahini
1/4 cup Tahini
1/2 tsp cup turmeric powder
1/4 cup Lemon squeeze (juice)
1 TBSP olive oil
1/4 tsp sea salt or (pink Himalayan salt)
1 TBSP Nutritional Yeast.
Instructions
DIRECTIONS
Creamy Hummus
Add All ingredient into a bowl and mix until smooth
Golden Tahini Sauce
Add all ingredients into a bowl and mix until smooth
Spicy Tofu
On Low to medium heat, add organic firm tofu to a pan
pour in Apple Cider Vinegar.
Add curry Powder, Turmeric Powder, sea salt, Cayenne Pepper and mix until all tofu is evenly seasoned
Allow to crisp for 10 minutes on low heat while flipping tofu on every 2-3 minutes.
SALAD
Chop the cucumber, and slice the cherry tomatoes and Kalamata olives, longways
In a personal serving sized bowl add warmed brown and mix in rosemary
Add Arugula, chopped cherry cucumber , sliced tomatoes, and Kalamata olives.
Top with Spicy Tofu, hummus and tahini sauce.