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.
Chop one block of extra firm to tofu into small cubes. Add the cubes to the mixture.
Toss to coat. Set aside and let marinate for at least 15 minutes.
Meanwhile, thinly slice one English cucumber (on the bias) and one pear.
In a small bowl mix 6T rice vinegar, 1T date syrup, and 1t salt.
Pour the mixture over the sliced cucumber and pear. Cover and refrigerate until ready to serve.
Spread the tofu onto a foil-lined baking sheet. Bake at 450 for 20-30 minutes until brown and crisp.
Arrange the cucumber pear mixture over several handfuls of spinach. Top with the tofu. Enjoy!
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