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BBQ Tofu with Roasted Asparagus and Kale Salad ??
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For those of you looking to take a wee bit of a break from the heavier meals this season OR wanting to get in loads of greens, fiber and protein – I got you covered! ??I know I’m not the only one craving lots of veggies this week ? ??
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Roast lightly oiled and seasoned asparagus at 400 degrees F for 12 to 15 min until tender. Press dry a block of organic extra firm tofu and cut into desired shape. In a small saucepan, combine 1/4 cup ketchup, 1 tbsp brown sugar, dash of salt and pepper, 1/4 tsp each garlic and onion powders, and 1 tbsp light soy sauce. Cook at low simmer for 3 min and turn off heat. Pan fry tofu until browned on a few sides, or roll in cornstarch first before frying for an extra crunch as I did here. Add sauce and toss to coat. Serve with kale thats been de-stemmed and massaged with bit of olive or avocado oil and lemon juice. ????
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