Tofu and Pear Salad

Why I like this:

This recipe has fruit, vegetables, and protein - it has it all! The leafy greens, pear, and cucumber are chock full of fiber, antioxidants, and vitamins. Tofu and sunflower seeds are terrific plant-based sources of protein. Goat cheese provides calcium. Coconut aminos are lower in sodium than soy or tamari sauces, are gluten-free, and provide good flavor.

Tofu and Pear Salad

Ingredients:

1 14 oz. block of extra firm tofu

1 Tbsp. coconut aminos (and a little extra for drizzling)

1-2 cups baby arugula

1-2 cups baby spinach

1 pear cut into cubes

1 baby cucumber sliced

1/2 Tbsp. crumbled goat cheese

1/2 Tbsp. unsalted, roasted sunflower seeds

Steps:

1) Wrap the tofu in a few layers of paper towels and set on a large plate or rimmed baking sheet. Place a heavy skillet or can on top of the tofu and leave it on for 10-30 minutes to drain the water from the tofu.

2) Once the tofu is drained, cut it into 1 inch cubes, place in a bowl, and pour the coconut aminos over the cubes. Let the tofu marinate for approximately 10 minutes.

3) Preheat the air fryer to 400 degrees.

4) Spray the air fryer pan with cooking spray and place the tofu in a single layer in the pan. Cook for approximately 10-15 minutes, shaking the basket half way through cooking.

5) Mix the last six ingredients in a salad bowl.

6) Once the tofu has cooled, add it to the salad bowl and drizzle the salad with a little bit of coconut aminos.

Makes 1 serving.