Spinach Pasta Salad Recipe Kathyamp;039;s Vegan Kitchen
Back to listIngredients:
- 1/4 cup avocado oil
- 1/4 cup fresh lemon juice
- 1/4 teaspoon lemon zest you can add extra as per taste
- 1 teaspoon black pepper
Steps:
- INSTRUCTIONS
- ASIAN TOFU
- Press Tofu according to directions cut into two equal pieces and place in a container
- Add all marinade ingredients together whisk and pour over tofu
- Cover and place in the refrigerator for at least 1 hour
- MUSHROOMS
- SLice mushrooms thin
- Place in a container
- Whisk marinade ingredients together
- Pour over mushrooms
- Cover and refrigerate for at least 1 hour
- GRILLING TOFU OR BAKE AIR-FRY OR SAUTE
- Preheat grill to medium-low
- Place tofu pieces directly on the grill or on a grill mat or in a grill basket
- Then cook 7-8 minutes on each side
- Remove from grill; wait until cool to the touch and then cut into bite-sized pieces
- Set aside or place back into the container with the leftover marinade and refrigerate until ready to use
- VEGETABLES
- Dice white onion
- Drain and chop water chestnuts
- Cut ends off lettuce and clean
- In a large non-stick skillet over medium-low heat cook onions until translucent
- Add mushrooms with the marinade and cook until marinade dissipates
- Then add water chestnuts and cook for a few minutes
- Then add cooked tofu
- Toss with vegetables until heated through
- https//wwwkathysvegankitchencom/spinach-pasta-salad/
