With the temperatures warming up, reaching for light and refreshing meals is at the top of my list! I even made a comment to a friend that I need to start eating raw because I can’t handle the heat of cooking in my kitchen every night, on top of the already present heat.
What I can get behind is devoting 1 day to a bunch of cooking (both food and me in the kitchen, ha!) and having my meals prepped for the week ahead. Yes, I mean food prep.
My meal plan for this week consisted of smoothies for breakfasts, tofu stir fry salads for lunches, and eggs with sweet potatoes and a green veggie for dinner. Breakfast didn’t require any prep and all I had to do for dinner was quickly steam some broccoli; the big prep came in with my lunches.
I started by pressing a block of Nasoya extra-firm tofu and cutting and sautéing veggies (peppers, celery, broccoli) in coconut oil, salt & pepper, garlic and ginger. When those were done, I set them aside, cut the tofu into blocks (though you could also do strips or chunks), and sautéed and seasoned those the same as the veggies.
An alternative would be to use the Nasoya Sesame Ginger TofuBaked.
When everything was ready, I started building my salads with a layer of romaine lettuce at the bottom and equal portions of veggies and tofu. When it came time to eat them at work, I just drizzled a wedge or two of fresh orange over the top for a super light, yet still very flavorful salad! It was delicious!!
Another dressing idea is to mix tahini, coconut aminos and ginger for a thicker sauce like dressing, that’s also super delicious!
Want to try some for yourself? Nagoya offered to give one reader some tofu!
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What are your favorite summer salads?
[I received Nagoya tofu in exchange for this post, but as always, all thoughts and opinions are completely my own.]