Curry Pecan Tofu Spinach Salad with Broccoli Soup
One of my goals this year is to focus more on healthy eating. That means eating more vegetables and fruits, whole grains, lean proteins and less fat.
I love, love, love broccoli and I found that when I steam broccoli, I love the flavor of the juice that is left behind after the steaming. I take that juice and make broccoli soup from it. It makes for a light, low-calorie, nonfat, nutritious, delicious soup.
I paired the soup with lightly pan-fried, extra-firm tofu, seasoned with garlic salt, ground pepper, curry and masala. Throw it on top of fresh, organic baby spinach with a sprinkle of pecan pieces and a drizzle of balsamic glaze vinegar and you have a healthy, filling, delicious, low-fat, low carb, nutrious meal.
Total Calories For Everything: 294 AMAZING!
Ingredients for Soup
Fresh or frozen broccoli(I used frozen this time)
Garlic salt and any other seasoning you might like
Enough water to cover the broccoli
Throw all ingredients into a pan, boil the broccoli until it is soft and mash some of it with a fork so that the broth becomes thicker, then throw in some more broccoli and cook it until it is tender, but still has a green consistency
Curry Masala Tofu and Spinach Salad
Extra-firm Tofu(I like Trader Joe’s)
Masala Spice Mix
Pecan Pieces(1 tsp)
Fresh, Organic Baby Spinach – 2 Cups
Balsalmic Glaze – a drizzle(about 1-2 Tsp)
Spray a non-stick pan with a drizzle of olive oil and put on a medium heat burner.
Slice the tofu into small slices and sprinkle the spices on each side of the tofu slices.
Remove the tofu slices, and quickly warm the pecan pieces.
Toss the warm tofu slices and pecan pieces on top of the washed, fresh spinach. Drizzle the spinach with Balsalmic glaze and enjoy!
Place the tofu in the warmed non-stick pan and cook for a minute or two on medium heat,
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