
Maple-Glazed Tofu
with Caramelized Mushrooms and Spinach
Serves 8
All you need:
Marinade:
¼ cup reduced-sodium soy sauce
¼ cup rice vinegar
3 garlic cloves, minced
¼ cup pure maple syrup
1/8 teaspoon cayenne pepper
2 (18 oz each) packages extra firm tofu, cut into ½-inch cubes
1 tablespoon olive oil
8 oz portobello mushrooms, thinly sliced
10 oz baby spinach
All you do:
1.
Combine marinade ingredients in a
small bowl. Set aside.
2.
Coat a large non-stick skillet with
cooking spray and turn heat to medium-high. Working in batches, brown tofu on
all sides (spray tops of tofu with cooking spray as well so they are completely
coated). Transfer tofu to a bowl.
3.
In the same skillet, add olive oil and
mushrooms. Cook, stirring occasionally, until mushrooms are well caramelized,
about 15 minutes. Transfer to same bowl as the tofu. Pour marinade over.
4.
Add spinach to the skillet and cook
1-2 minutes, until wilted. Add the marinated tofu and mushrooms to the spinach
and cook 3-5 minutes longer, until heated through.
Nutrition facts per serving: Calories: 110, Fat: 4g,
Saturated fat: 0.5g, Trans fats: 0g, Carbohydrate: 9g, Cholesterol: 0mg, Dietary
Fiber: 2g, Protein: 10g, Sodium: 370mg
Dark Chocolate
Avocado Pudding
Serves 8
All you need:
2 ripe avocadoes
1/4 cup dark cocoa powder
1/4 cup light agave nectar or honey
1/2 cup milk, any variety
1/8 teaspoon salt
1 teaspoon vanilla extract
All you do:
1.
Quarter, peel and remove the pit from
the avocadoes.
2.
Place avocado in a food processor or
blender and blend until smooth (no chunks).
3.
Add the remaining ingredients and process
until combined.
4.
Serve immediately or keep in the
fridge for up to 2 days.
Nutrition facts per serving: Calories: 120, Fat: 8g, Saturated fat: 1g, Trans fats: 0g,
Carbohydrate: 15g, Cholesterol: 0mg, Dietary Fiber: 5g, Protein: 2g, Sodium:
80mg
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