Fresh Seaweed Salad with Tofu and Citrus Ginger Dressing

Allergens

Soy (from tofu and edamame), fish (from seaweed salad)

Ingredients

• 2 cups mixed seaweed salad
• 14 oz firm tofu, cubed
• 1 cup edamame, shelled and cooked
• 1/2 cup shredded carrots
• 1/2 cup cucumber, thinly sliced
• 2 tablespoons rice vinegar
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated ginger
• 1 teaspoon honey
• 1/2 teaspoon sesame oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine seaweed salad, cubed tofu, edamame, shredded carrots, and cucumber slices. In a separate small bowl, whisk together rice vinegar, orange juice, lemon juice, grated ginger, honey, sesame oil, salt, and pepper. Pour dressing over salad ingredients and toss well to combine. Serve immediately and enjoy!

Chef’s Insight

This dish is perfect for those seeking a high-protein lunch option that is both delicious and nutritious.

Notes

Feel free to add more vegetables for a heartier salad - Use gluten-free seaweed salad if necessary