Pear Cucumber Spinach Salad with Ginger Tofu
Mix 1/2C liquid aminos, 1T date syrup, 1T rice vinegar, 4 cloves minced garlic, and 1t black pepper.
1
Chop one block of extra firm to tofu into small cubes. Add the cubes to the mixture.
2
Toss to coat. Set aside and let marinate for at least 15 minutes.
3
Meanwhile, thinly slice one English cucumber (on the bias) and one pear.
4
In a small bowl mix 6T rice vinegar, 1T date syrup, and 1t salt.
5
Pour the mixture over the sliced cucumber and pear. Cover and refrigerate until ready to serve.
7
Spread the tofu onto a foil-lined baking sheet. Bake at 450 for 20-30 minutes until brown and crisp.
8
Arrange the cucumber pear mixture over several handfuls of spinach. Top with the tofu. Enjoy!
9
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