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Spring in my Step: Chopped Salad with Pan Fried Tofu & Avocado Dressing

It’s the Spring Equinox today and the start of my favorite 6 months of the year.

The days are getting longer and soon we’ll be out of the winter gear and then my better half will start complaining about the heat ;).

I’m marking the start of Springtime with a nutritious and light chopped salad with pan-fried tofu, avocado, cucumber, tomatoes and kale.  The velvety green dressing is made with some more blended avocado, a little olive oil, lime juice and salt and pepper. So delicious!

I love tofu and this type is the extra firm one you can buy in blocks.  I pan-fried it with paprika, turmeric, chilli powder and some dried oregano.

Tofu is very versatile for cooking and is really good in terms of nutrition.  A regular portion of tofu provides plant based compounds which act like oestrogen. It’s therefore useful for helping stem or reverse the effects of osteoporosis in women going through menopause.  It’s also a super dooper source of complete protein as is therefore great as part of a clean eating healthy diet.

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