| Caribbean Tofu Salad 2 - 3 servings 1 package extra firm, low fat tofu � cup teriyaki sauce 6 cups chopped romaine lettuce � cup shredded carrots � cup shredded jicama 1 small can mandarin oranges, drained 1 small can pineapple tidbits, drained (even better, use fresh pineapple) 1 cup black beans, rinsed and drained 1 cup cooked rice 1 cup corn kernels (I use frozen, rinsed with hot water to thaw) � cup red onion, finely chopped Honey-lime dressing (see below) 1 lime cut into quarters 12 - 15 baked corn tortilla chips Cube tofu and marinate in teriyaki sauce. �Grill� tofu on a flat griddle, brushing with leftover marinade. Set aside. Prepare and measure veggies and fruit. Mix together corn and red onion and set aside. Mix together rice and black beans and set aside. Divide lettuce between plates. Divide remaining ingredients on top of lettuce. Drizzle with dressing. Serve lime quarters and tortilla chips on the side. Enjoy! Honey-lime dressing � cup honey (may use brown rice syrup instead but it will have a slightly different taste) � cup lime juice 4 � 5 tbsp. rice vinegar 1 tbsp. Dijon mustard Mix all ingredients in a shaker jar. Drizzle over salad. |
| CARIBBEAN TOFU SALAD |
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