Inspired by the Cabbage Salad with Ginger Dressing recipe in Module 8 of 66-Day Health Mastery Program

Basmati Rice – 1 Cup (cooked according to package directions)

Edamame (I used frozen – cooked according to package directions)

Cucumber – Diced

Red Pepper – Diced

Daikon Radish – Shredded

Carrot – Shredded

Green Onion – Sliced

Avocado – Diced

CRISPY TOFU

• 1 Block Organic, Sprouted Tofu
• ¼ Cup Bragg’s Aminos (or Coconut Aminos)
• 1 Tbsp. Arrowroot Powder
• ¼ tsp. Wasabi Powder (optional)
• ¼ tsp. Ginger Powder (optional)
  • Drain Tofu – wrap in paper towel & gently squeeze, let drain for 15 minutes
  • Preheat Oven to 425 degrees
  • Line Baking Sheet with Parchment Paper
  • Cut Tofu into Cubes & Place in a Large Bowl
  • Add Aminos & Sprinkle with Arrowroot Powder (add ginger & wasabi powder if using)
  • Toss Gently Until Evenly Coated
  • Place Cubes on Baking Sheet & Bake for 30 minutes (turn ½ way thru)

CARROT GINGER DRESSING

• ½ lb. Carrots
• ¼ to ½ Red Onion
• 1 to 2 inch piece of Ginger
• ¼ Cup Rice or Coconut Vinegar
• 2 Tbsp. Bragg’s Aminos (or Coconut Aminos)
• 1 Tbsp. Tahini
• 1 Tbsp. Toasted Sesame Oil
• ¼ to ½ Cup Avocado Oil
• Salt & Pepper to Taste
• Water to Thin if Desired
  • Place all ingredients in to a VITAMIX and blend

Directions:

                  Divide Ingredients Between 4 Bowls in Desired Quantities and ENJOY!

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