Vibrant Korean Lunch: Spicy Seaweed & Tofu Salad + Mango Green Smoothie

Ingredients

• Spicy Seaweed & Tofu Salad:
• 1 cup organic seaweed salad
• 1 cup organic firm tofu, diced
• 1/2 cup sliced carrots
• 1/2 cup sliced cucumber
• 2 tablespoons gochujang (Korean red chili paste)
• 1 teaspoon minced garlic
• 1 teaspoon sesame oil
• Salt and pepper, to taste 2. Mango Green Smoothie:
• 1 ripe mango, peeled and pitted
• 1 cup kale, chopped
• 1/2 cup pineapple, fresh or canned
• 1/2 cup coconut water
• 1/4 teaspoon ground ginger
• Ice, as needed

Instructions

1. 1

   For the Spicy Seaweed & Tofu Salad:

2. 2

   In a large bowl, combine seaweed salad, diced tofu, sliced carrots, and cucumber.

3. 3

   In a separate small bowl, mix gochujang, minced garlic, sesame oil, salt, and pepper.

4. 4

   Pour the sauce over the salad ingredients and toss until evenly coated. Refrigerate for 15 minutes to let flavors meld. For the Mango Green Smoothie:

5. 5

   In a blender, combine mango, kale, pineapple, coconut water, and ground ginger. Blend until smooth and creamy.

6. 6

   Add ice as needed for desired consistency.