Seared "Salmon"


  • 1 super-firm tofu (sliced)
  • 2 Tbsp of Rice Vinegar
  • 1 Tbsp gluten-free soy sauce
  • 1 Tbsp white miso paste
  • 2 tbsp of avocado oil
  • Place 1 sheet of dried seaweed on top of each tofu slab, then cut the excess into flakes.
  • 1 tsp beetroot powder


  • Veggie Quinoa ingredients:
  • 1/2 cup of cooked quinoa
  • 1 Tbsp of Rice Vinegar

  • 1 inch piece ginger Grated

  • 2 stalks green onions chopped

  • 1/4 cup cilantro, chopped

  • 1 carrot, grated
  • 1/2 cup finely chopped cabbage
  • 1 Tbsp sesame seeds

  • 1/4 cup sliced almonds

  • Salt and pepper
  • 2 Tbsp sriracha


  • To make the dressing, combine rice vinegar, soy sauce and miso in a flat dish. Whisk until smooth then add nori flakes and beet powder.
  • Then cut the tofu into triangles, about 3/4 of the way through.
  • Place the tofu in a bowl and pour the marinade over it, making sure that every part of it is covered.
  • Refrigerate for 30 minutes to 8 hours.


  • In a large bowl, combine the vegetable mixture with the quinoa.
  • Remove the leaves from your kale stems and tear them into pieces. Put the torn leaves in a large bowl. Add the lemon juice and oil to a large bowl, then massage it into your kale until soft.
  • Combine yogurt and sriracha in a jar, then stir until smooth.
  • Coat a deep dish with oil and set the oven to 425 F.
  • Place the tofu in a deep dish and bake for 7 minutes without flipping.
  • Serve atop a bed of quinoa and kale with spicy aioli and sesame seeds. It's that easy!




 Calories Carbs Fat Protein Fibers
295 16 15 25 4