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.