Pistachio Crusted Tofu Salad
- 4 Cups Baby Greens
- 1 Large Asian Pear
- 3/4 Cup Green Onions, sliced thin on a bias
- 1 14 oz. Package Organic Firm Tofu, drained and pressed*
- 1 Cup Toasted Pistachio Nuts
- 2 tbsp. Cornstarch
- 3 Egg Whites
- 1/2 Cup Whole Grain Bread Crumbs
- 2 Tsp. Cumin
- 1 Tbsp Garlic Powder
- 1 Tbsp. Oregano
- 1 Tsp. Mustard Powder
- 2 Tsp. Salt
- 1 Tsp. Pepper
- 1/2 Cup Cilantro (big handful)
- 1/2 Cup Parsley (big handful)
- 2 tbsp. Capers
- 1 tbsp. Agave/Honey
- 1/4 Cup Apple Cider Vinegar
- 1/4 Cup Extra Virgin Olive Oil (or nut oil if you have some)
- 2 tbsp. Yogurt/Sour Cream
- A pinch of Salt and Pepper
- This recipe is vegetarian
- Produce
- Baby greens (4 Cups)
- Cilantro (1/2 Cup)
- Cumin (2 Tsp.)
- Garlic powder (1 Tbsp)
- Green onions (3/4 Cup)
- Oregano (1 Tbsp.)
- Parsley (1/2 Cup)
- Pear, Large Asian (1)
- Pistachio nuts, Toasted (1 Cup)
- Condiments
- Apple cider vinegar (1/4 Cup)
- Capers (2 tbsp.)
- Mustard powder (1 Tsp.)
- Cooking & Baking
- Agave/honey (1 tbsp.)
- Cornstarch (2 tbsp.)
- Olive oil, Extra Virgin (1/4 Cup)
- Pepper (1 Tsp.)
- Salt (2 Tsp.)
- Salt and pepper (1 pinch)
- Bread & Baked Goods
- Whole grain bread crumbs (1/2 Cup)
- Dairy
- Yogurt/sour cream (2 tbsp.)
- Refrigerated
- Egg whites (3)
- Tofu, Organic Firm (1 14 oz. Package)
Preparation
Read recipe preparation on sproutedkitchen.com
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Published October 8, 2009 (3 years ago).
6 people saved this recipe.
