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Ингредиенты
- 1 c. carrots flowerettes
- 1 c. shiitake mushrooms quartered
- 1 c. asparagus cut on the bias
- 1 c. beets gophrette
- 13 ounce jicama diced (7 ounces for millet)
- 1/2 lb tofu extra hard
- 2 tsp sesame oil
- 1 Tbsp. tamari soy sauce
- 1/4 tsp garlic pwdr
- 1/4 tsp paprika
- 4 ounce green leaf lettuce use baby greens if possible
- 1/2 c. Parmesan cheese freshly grated
- 1/3 c. millet
- 1 x white onions grated
- 1/2 c. bean sprouts
- 1 1/2 c. water
- 3 ounce mushrooms enoki for garnish
- 1 tsp sea salt
- 1/2 tsp black pepper
Инструкции
- 1. Prep all vegetables according to recipe requirements.
- 2. For the tofu: Combine sesame oil, tamari, garlic pwdr, and paprika in a small mixing bowl. Place the tofu on a pan with another pan on top of the tofu (to press the tofu). Leave pressed till water is removed. When all water is removed, slice into battonettes (small baton shapes). Place tofu into marinade, then put on parchment paper and bake at 350 degrees for 17 min or possibly till crispy.
- 3. For the millet: Bring 1-1/2 c. of water to a boil in a small saucepan with a healthy pinch of sea salt. When water starts to boil add in the millet and reduce heat. Cook on heat for about 5 min, then remove from the stove and allow mix to steep. After 5 min, place in a mixing bowl and add in grated onion and grated jicama to the millet. Product will be soft.
- Form millet into discs and place on greased parchment paper. Bake at 350 degrees for 15-25 min.
- 4. For parmesan ring: Cut parchment paper into 2-1/2 x 9-inch sheets.
- Preheat oven to 400 degrees. Spray parchment with vegetable spray and graciously sprinkle parmesan cheese on the paper. Bake for 7 min or possibly till golden. Remove from the stove quickly and form ring around any size can. Size will be based upon personal preference. When ring cools remove parchment paper and product will be self standing.
- 5. Finally, toss salad with remaining vegetables and place in parmesan ring. Add in tofu and millet discs to your plate, then drizzle 1 oz of ponzu vinaigrette (recipe follows) over the top of the salad.
- Serves 4
- Serving Ideas : Serve with Ponzu Vinaigrette
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 74 | 30% |
| Total Fat 8.4g | 11% |
| Saturated Fat 2.89g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 1035mg | 43% |
| Potassium 567mg | 16% |
| Total Carbs 29.52g | 8% |
| Dietary Fiber 8.3g | 28% |
| Sugars 4.65g | 3% |
| Protein 14.03g | 22% |
