with Almond Pralines
This summery salad is simple and tasty any time of year! Mixed greens are tossed with a stellar blueberry vinaigrette, while pan-fried tofu brings a filling protein hit. Plus, who can say no to sweet and crunchy almond pralines to top things off?! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Gala apple • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Almonds • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Tofu
1 unit
Spring Mix
113 g
Gala Apple
1 unit
Balsamic Vinegar
1 tbsp
Whole Grain Mustard
1 tbsp
Blueberry Jam
2 unit
Garlic Salt
1 tsp
Almonds, sliced
28 g
Sugar
1 tbsp
Oil
3 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Heat a large non-stick pan over medium-low heat.
- When hot, add almonds, 1 tbsp (2 tbsp) sugar and 1/2 tbsp (1 tbsp) water to the dry pan.
- Toast, stirring often, until almonds are golden-brown and coated in caramel glaze, 3-4 min.
- Carefully arrange almond pralines on a plate in a single layer. (NOTE: Be careful — caramel will be hot! Do not touch pralines until cool.)
- Sprinkle a pinch of salt over top.
- Meanwhile, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with garlic salt and pepper.
- When almond pralines are done, reheat the same pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu.
- Cook on one side until golden, 3-4 min. Flip, then cover and continue cooking until golden, 3-4 min.
- While tofu cooks, core, then cut apple into 1/2-inch pieces.
- Add vinegar, blueberry jam, mustard, 1 tsp (2 tsp) water and 2 tbsp (4 tbsp) oil to a small bowl.
- Season with salt and pepper, then whisk to combine.
- When tofu is done, add spring mix to a large bowl.
- Drizzle half the blueberry vinaigrette over top, then toss to coat.
- Thinly slice tofu.
- Divide salad between plates. Top with apples, then tofu.
- Drizzle remaining blueberry vinaigrette over top.
- Sprinkle with almond pralines.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu in the same way the recipe instructs you to season the chicken breasts. Cook on one side until golden, 3-4 min. Flip, then cover and continue cooking until golden, 3-4 min.
Plate tofu in the same way the recipe instructs you to plate the chicken breasts.
590
kcal
Calories
38
g
Fat
5
g
Saturated Fat
40
g
Carbohydrate
30
g
Sugar
6
g
Dietary Fiber
21
g
Protein
0
mg
Cholesterol
830
mg
Sodium
0
g
Trans Fat
450
mg
Potassium
600
mg
Calcium
4
mg
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