11/19/2023 0 Comments Sweetgreen spicy cashew dressing![]() Pour the roughly 3/4 of dressing over top and then toss the salad until everything is well dressed and mixed. Top with corn, cucumber, pepitas, and 3/4 of the tofu cubes. In a large bowl add romaine, arugula, cabbage, cilantro, and basil. Add corn and cook on medium-high heat for about 6 minutes, until pieces are cooked and nicely browned on the edges. Taste and add salt if desired (mine was plenty salty from the cashew butter).Ĥ. If the dressing seems too thick for your liking, add water by the tablespoon until it reaches your desired consistency. In a mixing glass or jar whisk together cashew butter, sriracha, water, rice wine vinegar, garlic, and optional tofu marinade. Make the dressing: While the tofu roasts, make your salad dressing. Roast for 30-35 minutes, flipping halfway through the cook time.ģ. ![]() Remove tofu from the marinade (don’t discard the marinade yet) and arrange it on the baking sheet. Line a baking sheet with a silicon mat or parchment paper. Once your tofu is about done marinating, preheat the oven to 400 degrees. Set aside and let marinate for at least one hour.Ģ. Cut the pressed tofu into 1 inch cubes and put it in the marinade bowl. Make the tofu: In sealable bowl mix together sesame oil, soy sauce, agave, garlic, and ginger. If you try this recipe, let me know what you think by commenting below or tagging me in your photos on Instagram, Cashew Salad with Roasted Sesame Tofuġ tsp of tofu marinade (optional, but delicious)ġ. Whole leaves of basil and cilantro pack a lot of flavor in this salad, but if you prefer your herbs finely chopped, go for it! ![]() I like to get it affordably at Trader Joe’s. As someone who makes a million tahini sauces a month, I enjoyed using cashew butter here, but it can be a little pricey. In case you don’t have cashew butter on hand, try using tahini instead.
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