Berry and Avocado Summer Salad with Barbecued Tofu

berry avocado salad

I have been making this salad everyday for a couple of weeks now. It has all the perfect components for a summer dinner. The seasonal ingredients, the sweet and savory flavors, the cold ingredients easily thrown together in the kitchen, the hot ingredients cooked outside on the grill to keep your house cool, the bright happy colors- It’s summer in a bowl! If you don’t think you like tofu, you might not have tried it barbecued. I wouldn’t even say that it particularly tastes like barbecue sauce or feels like tofu. The sugar in the sauce caramelizes to a savory taste and the tofu firms up for a satisfyingly chewier texture. I like it better than tofu prepared any other way. This is an easy salad to throw together when you are having people over for dinner because it’s quick and looks so pretty. It is also packed with protein and  many healthy nutrients!

Berry and Avocado Summer Salad with Barbecued Tofu

Serves 2

6 oz of organic super firm tofu

1/4 cup barbecue sauce of your choice, or try this recipe if you want to make it from scratch!

3 cups baby arugula

6 fresh basil leaves, finely chopped

1 sprig of dill, finely chopped

2 green onions, finely chopped

1/3 red bell pepper, very finely chopped

5 strawberries, sliced

1/2 cup blueberries

1 avocado, pitted, peeled, and thinly sliced

1/3 cup raw walnuts

1/4 cup balsamic reduction (you can buy this at the store- usually labeled balsamic glaze- or make it by simmering balsamic vinegar over low heat until it thickens, about 15 minutes)

Optional: 1/4 cup olive oil (I found that the fat from the avocados and walnuts was enough fat for me but to each her own!)

 

If you have bought a block of tofu, slice off two 1/2″ thick slabs, and slather them in the barbecue sauce. Heat up the grill to medium high heat and grease it with a little oil. Once the grill is piping hot, lay the tofu slabs on there and grill for about 10 minutes per side, or until you get those nice dark grill marks.  If you don’t have a grill, you can put them in a preheated oven at 400 degrees for 20 minutes, turning once halfway through. I even make these in my toaster oven to keep the heat in the kitchen to a minimum.

While the tofu is cooking, get a big serving plate and spread out the arugula. On top of the arugula, sprinkle the basil, dill, green onions, and bell pepper evenly. Then, layer the strawberries and blue berries evenly. Do the same for the avocado and walnuts. I like to make a nice pattern and space everything out in an even, radial design. But, if you are not crazy like me and just throw everything on there, it will still be just as pretty, haha.

Finally, drizzle with the balsamic reduction and serve with the barbecued tofu slab on top. If you want you can slice the tofu up, which is what I did after taking the picture.

Happy Summer!

 

berry avocado summer salad (1)

Zucchini Spaghetti with Marinara Sauce Plus a Bonus Vegan Alfredo Sauce Recipe

spaghetti with marinara (1)

What is a life without pasta, am I right? It would be a sad thing indeed. And a bowl of pasta with a good marinara sauce is such a simple and happy food. The only downside? I personally gain five pounds when I so much as see the word pasta on a menu. Others of you I know have issues with gluten, or rightfully hate the cardboard taste of whole wheat pasta. Yes, it’s a cruel, cruel world we live in. So what is a person to do who dreams of eating pasta everyday while proudly squeezing into a tiny bikini? The answer is Zoodles. Zucchini noodles that is.

I was skeptical of zucchini noodles at first because I don’t particularly like the taste of cooked zucchini, (it tastes like fishy rotten garbage to me.) I also am not a huge fan of spaghetti squash, (soggy) and all those lovely pastas made with grain alternatives like quinoa and brown rice still have that high-carb weight gain effect on me as regular pasta. But then I got a spiralizer and discovered zucchini anew! This tool costs like $13 and works great on zucchini, yellow squash, carrots, etc to make beautiful angel hair-like tendrils. I mean, come on, here is one for $8, just get one. They are the most fun kitchen tool ever! (By the way, I have no affiliation to any brand, I just did a quick google search and found this one, buy any spiralizer you like!)

I have been making zoodles almost every single day for lunch and just tossing them in different kinds of sauces to change it up. (If you scroll to the bottom of this page, you will find a ‘Category’ drop down menu. Select the category of “Sauces, Dressings, and Marinades” and you will find 20 other sauce recipes!) Zucchinis are the perfect weight-loss food. They have a high water content and only 33 calories each, plus tons of vitamin C. Eating a big bowl of zucchini noodles is a great way to feel full and satisfied while burning fat. I am definitely seeing the difference on the scale.

There are two ways you can eat zoodles- raw or cooked. Because I live in the 100 degree weather of Los Angeles and I love raw food, I tend to just eat them raw. They have a little crunch and the high content of water makes me feel full. However, you can also heat a couple tablespoons of olive oil in a frying pan over medium heat and toss them with tongs till they are hot and softened. This is where they REALLY take on the roll of pasta as the texture transforms in the pan

The same thing goes for my marinara sauce. This sauce is geared toward those who strive to eat a largely raw food diet, because we all know how good for you raw veggies are! However, this sauce heats up beautifully and works great on pizza or in lasagna too.

Maybe you’re thinking to yourself, zucchini noodles and marinara? Sounds boring. So you want to take it to the next level? You really wanna go for that red, white, and green, monster bowl of Italian deliciousness?  Try adding some vegan alfredo and pesto sauce to  your marinara zoodles for an incredibly creamy and satisfying meal.

Zucchini Spaghetti with Marinara 

Makes 2 servings

6 medium zucchinis, peeled and spiralized

Marinara:

makes about 1.5 cups

6 roma tomatoes, with tough stem ends removed

1/2 cup sundried tomatoes, soaked in warm water for 15 minutes and then drained

6 cloves of garlic

1 tsp salt

1 sprig each of parsley, basil, and oregano

1 medjool date, pitted

After spiralizing the zucchinis, sprinkle a little salt on them and set them aside in a colander over a bowl or in the sink. They release a lot of water, which can dilute the sauce, so I like to let them drain for a bit, and right before serving a give them a little squeeze to release the moisture.

Combine all the marinara ingredients in a blender and blend until smooth. So easy!

Ready to take it to the next level?

Vegan Alfredo Sauce

makes a little over 1.5 cups

1 cups raw cashews, soaked for a few hours in a bowl of water to soften. Rinsed and drained

1 tbs nutritional yeast

juice of 1/2 lemon

1/4-1/2 tsp salt depending on your preference

1/4 tsp pepper

1 tbs olive oil

a pinch of nutmeg

1/2 cup water

optional: 1 clove garlic

Combine all ingredients in a blender and blend until very, very smooth.  If it’s not smooth enough, add another tablespoon or two of water until you get a perfectly smooth consistency.

And finally, the pesto recipe can be found right here!

Enjoy!

Italian flag pasta

zucchini pasta