Tofu Salad Sandwich + Summer Kale Salad

Good Afternoon!

I had a great 50 minute run this morning before teaching Baby Boot Camp on this glorious day in Austin. The weather is crazy here in Texas, it was 60 degrees yesteday and today it is going to be 80+ degrees. I had to bring my freshly planted herbs in the other night because we were going to drop to freezing over the night and I believe it is going to be 89 degrees tomorrow. It keeps things very interesting.

I kept with my program and did an hour's worth of the Ashtanga Primary Series and am loving it! My arms are sore from all the Chataranga's. Love that feeling. I am drinking tea and water as I blog so am keeping hydrated.

Lunch today was truly amazing. First and foremost, I used leftovers again... and have not been to the store... trying to be creative! I made a wonderful Tofu Salad Sandwich on Women's Bread along with the rest of the Summer Kale Salad.

As I have mentioned, maybe a dozen or so times, I am one of those Mayo Haters... am actually quite afraid of the stuff and as annoying as it may be to those around me, I make my husband try anything that resembles mayo or might be snuck into things and if someone puts mayo on my sandwich when I specifically asked for it without... WATCH OUT! Just kidding... but I do tell people that I am allergic to it... because sometimes they just think I am watching calories and that a little won't hurt anyone... but I truly don't like it. Okay... enough with the rant!

The sandwich belows appears to have mayo in it but low and behold you can always replace mayo with a little greek yogurt... it is healthier for you and adds a little punch of protein to the mix as well.

Tofu Salad Sandwich

2 oz. of Roasted Balsamic Tofu
1 tablespoon of Fage 0% Greek Yogurt
1/2 tablespoon of Dijon Mustard
2 slices of French Meadow Women's Bread
Stir the above ingredient together and served on toasted bread of choice. Enjoy!



Since that was the last of the Roasted Tofu, I decided to whip up another batch of

Fresh Ginger Garlic Baked Tofu

I first pressed the Firm Tofu in a towel with a pan placed on top of it for 1 hour. I then sliced it and pressed it again for about 20 minutes. I whipped up a quick marinade:

1 tablespoon of fresh grated Ginger
1 tablespoon of minced garlic
1 tablespoon of Rice Wine Vinegar
1 tsp of Sesame Oil
1 tsp of canola oil
1 1/2 tablespoon of soy sauce
1 dash of Srirachi hot sauce

I marinated it for 20 minutes before popping it into the oven at 400 degrees covered in tin foil. Remove the tin foil after 20 minutes and cook 10 more minutes, flip and cook another 10 minutes. Remove from heat and enjoy!

The house smells amazing right now....




Not sure what I am going to do with the Tofu but just like having a batch around to throw into salads and maybe a stir-fry.