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Tofu Cranberry Protein Bowl

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Course: Lunch
Cuisine: Americana, VEGETARIAN
Servings: 4
Author: Ginger Hultin

Ingredients

  • 1 cup chopped curly kale
  • 1 cup baby spinach
  • 1/4 cup dried cranberries
  • 1/3 cup sliced almonds
  • 1/2 cup chickpeas
  • 3/4 cup tofu cubes
  • 2 Tablespoons olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon sugar or agave nectar

Instructions

  • Combine all salad ingredients (greens through tofu) in a bowl or bag and shake or toss to combine. In a small bowl, blend dressing ingredients together then coat salad with as much dressing as you like. Any remainder can be used for future salads.