Sunrise Citrus Salad

Sunrise Citrus Salad. Picture by Meatless Monday

In this dish from Meatless Monday, tofu cubes are marinated in orange juice, maple syrup and cinnamon, then seared crisp on the stove. A macadamia vinaigrette dresses baby lettuces, while dried cranberries and pistachios provide a delicious flavour contrast in this satisfying citrus salad.

For the citrus seared tofu cubes:

2 cups firm or extra firm tofu, cubed

1 tablespoon orange juice

⅛ teaspoon orange zest

1 tablespoon maple syrup

1½ teaspoons low sodium soy sauce

a few dashes cinnamon

1½ tablespoons safflower oil

pepper, to taste

For the macadamia vinaigrette:

2 tablespoons macadamia nut oil

3 tablespoons apple cider vinegar

2 teaspoons agave nectar, to taste

Black pepper, to taste

To complete the Sunrise Citrus Salad:

⅓ cup avocado, diced

1 tablespoon lime juice

Salt, to taste

2 cups spring mixed lettuce or baby spinach

1 tablespoon dried cranberries

½ grapefruit, peeled, deseeded and sliced

⅓ cup orange slices

1 cup short-grained brown rice, cooked

1 tablespoon pistachios.

To make the citrus seared tofu cubes:

• Squeeze the excess water out of the tofu cubes using your hands or a heavy-book lined with paper towels.

• Place the orange juice, orange zest, maple syrup and soy sauce together in a medium bowl. Season with the cinnamon and salt and pepper to taste. Soak the tofu cubes in the orange maple marinade for at least 1 hour.

• Place the oil in a large sauté pan over medium-high heat. Add the marinated tofu cubes and cook for 2 minutes, or until 1 side is seared. Reserve the marinade.

• Flip the tofu cubes over using a spatula, add 2 tablespoons of the orange maple marinade to the pan and cook for 2-3 minutes more.

• Add the remaining orange maple marinade and cook another 1-2 minutes, or until the marinade reduces slightly. Transfer the tofu to a plate and sprinkle pepper over the top, if desired. Pour the reduced marinade over the tofu. Season with salt and pepper to taste and set aside.

• Whisk the macadamia nut oil, apple cider vinegar and agave nectar together in a small bowl. Season with pepper to taste, adding more agave nectar if desired. Set aside.

• Place the avocado in a small bowl and toss with the lime juice. Season with salt to taste.

• Divide the salad greens, cranberries, grapefruit, orange slices and cooked brown rice between 3 bowls. Dress each with the macadamia vinaigrette to taste. Top each with the lime avocado mixture, tofu cubes and pistachios. Enjoy!

• This recipe is from Kathy of Healthy. Happy. Life. for Meatless Monday.

Servings: 3

Calories: 431.6

Total fat: 15.8g

Saturated fat: 2.1g

Cholesterol: 0mg

Sodium: 121.4mg

Total Carbs: 61.1g

Dietary Fibre: 4.8g

Protein: 13.6g

Sugars: 6.1g