Sprout Salad with Tofu

| December 2, 2012 | 1 Comment

  sprouting quinoa

Ingredients:

1 cup sprouts (alfalfa, lentil, broccoli or fenugreek).
1 cucumber
Sugar snap peas
2 pieces celery, chopped
1 carrot, grated

Crispy Tasty Tofu or  Marinated Tofu

Directions:

  1. Mix all vegetable ingredients.
  2. Toss with Tahini dressing.
  3. Add on top either Crispy Tasty Tofu or Marinated Tofu.
  4. Eat and enjoy.

Copyright © Diana Herrington You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page www.RealFoodforLife.com or the direct link to the post.

About Diana Herrington

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

Category: Gluten Free, Main Courses, Meatless Monday, Recipes, Salad

Comments (1)

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  1. FG says:

    Generally your recipes are very tasty & healthy but to my dismay you have included tofu in some of them.

    Not sure why you would promote TOFU consumption when it is proven dangerous for your body. Research shows that soy can only be processed and advantageous to the body if it is fermented, such as in: tempeh, natto, tamari or miso. Tofu is not a fermented product so the human body can not process it. For centuries, East Asians did not eat soy products unless they were fermented. Unfortunately the introduction of TOFU (primarily in the 70’s/80’s in the western world) has become a modern fad, becoming more processed and more recently taken to new levels as meat substitutes, such as: tofurkey.

    People should do their due dilligence and research before consuming.

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