Tofu Egg-White Spinach Salad

³ Description

A warm scramble of Garlic Tofu and Egg-whites cooked in Coconut Oil and served over a Baby Spinach and Vegetable Salad including: Cilantro, Cucumber, Radish, and Onion. Finished with drizzled General Tso's Asian Sauce.

² Ingredients

•  1 cup Baby Spinach
•  1 serving (serving = 1/5 package) Nasoya Extra Firm Tofu
•  2 serving (serving = 3 tbsp) Egg Beaters 100% Liquid Egg Whites
•  0.2 serving (serving = 7 radishes) For You Radishes
•  2 slice, thin Onions
•  5 slice Cucumber (Peeled)
•  1 serving (serving = 2 tbsp) Iron Chef General Tso's Sauce & Glaze
•  4 sprig Cilantro

q Directions

Coat skillet heated over medium heat with coconut oil spray. Add in your garlic and let it caramelize. Then, add in your egg-whites and tofu (make sure to dry tofu first to remove all excess liquids).

Let this cook for a minute while you fill your bowl with baby spinach.

Mix tofu and eggs while they cook. Once cooked, remove from heat and turn off stovetop.

Slice your radish, cucumber, and onions and scatter on top of your bed of Spinach. Next, add on your scramble. Mince Cilantro and add on top. Lastly, drizzle General Tso sauce over entire salad.

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