Miso Mayo, Tofu & Parsley

 

1. miso mayo 2. sprouted tofu 3. parsley

I have been busier than ever this month and haven't been much raw foods. I HATE THAT! Because it also means less green drinks. Bleh.

On a more positive note, I have a few more fun non-raw meal ideas for everybody! Of course, these meals usually include fresh greens or lightly cooked veggies. Nothing fried or full of butter or cheese.

An easy quick lunch or light dinner includes a Pantry Basic MUST-HAVE: Miso Mayo! I am in LOVE with this product and have been using it for like 6 years now. 

Ingredients

  • Expeller-pressed Canola Oil
  • Miso (rice, soybeans, water, salt, koji starter)
  • Cider Vinegar
  • Organic Gluten-Free Tamari
  • Onion
  •  

    I am NOT a big tofu fan. But every so often, I see the WildWood stuff in the store and can't resist. Tofu isn't exactly a Pantry Basics Must-Have per se, but it sure is yummy and a great dose of protein. Too much soy products can be a problem. Moderation is key!

    MISO MAYO TOFU WITH PEAS & PARSLEY

    Recipe I created last night:

    1/2 - 1 entire package Tofu {try the WildWood SPROUTED tofu}
    1c Green Peas, fresh or frozen
    1/2c Asparagus tips {optional}
    1/4c Parsley, chopped super fine {esp if kids are going to eat it}
    1 Lemon, juice
    3Tbls Miso Mayo {or to taste}
    2Tbls Olive Oil
    2 Garlic cloves, minced or pressed
    Sesame Seeds, toasted {optional}
    Sea Salt

    Directions

    In a frying pan, add a few Tbls of water. Then lightly steam the peas and asparagus until still green but softer yet still crunchy. Remove from heat. Add garlic, olive oil, sea salt and lemon. Mix. Set aside. 

    Then using same pan, add tofu and warm it {you don't even have to brown it or add any oil}. Toss in with veggies. Add parsley, miso mayo, sesame seeds and mix again.