Curried Tofu Salad

Curried Tofu Salad

1 (12 oz) package of extra firm tofu, drained and cubed

1 large carrot, grated

1 chopped red bell pepper

1/4 cup chopped peanuts (or other nut)

1/4 cup chopped dates (or other dried fruit. Raisins work well too)

1 glove garlic, minced

1 green onion, chopped

Sauce:

1 tsp curry powder

1 Tbsp mayonnaise (or vegannaise)

1Tbsp white vinegar

1/4 tsp red pepper flakes

1Tbsp soy sauce

Preheat oven to 350 degrees. Place tofu on lightly greased cookie sheet. Cook tofu, stirring occasionally, for 25 minutes. Then remove and cool.

In the meantime, mix the sauce ingredients with a fork until smooth. Set aside.

Combine salad ingredients: carrot, tofu, green onion, fruit and nuts. Top with sauce and stir thoroughly. Chill in the fridge for an hour before serving.

You can use this as a sandwhich or wrap filling, or simply enjoy with crackers!

This recipe was added, by me, to allrecipes.com and you can find it there too!

Warrior Breakfast

Ok, I'll admit I'm not the biggest fan of breakfast. Usually I dish up a quick piece of toast. But I hear breakfast is pretty important, so here is my go-to meal.

Cook up Oats as according to package instruction. Top with a small pat of butter, honey, soymilk and fruit/nut mix.

Follow up with warrior 1 and you're on your way to a beautiful day!

Warrior 1:

From standing, take a wide stance on your mat. Turn the right foot all the way out to the right and hug the left toes deeply in toward your midline. Pivot and face the right foot, raising the arms overhead. On your exhalation, bend deeply into the front leg, keeping the back leg straight.

Stay a for a few breaths and then repeat on the other side.

Welcome to the Yogic Kitchen!

I am a lover of food and yoga and the way I eat reflects the way in which I live in this world. After much posting on facebook of all my various recipes, I finally decided to pop on over here and create a one-stop shop where you can find veggie-friendly meals, with a big helping of nutrition, and a little yoga on the side. I might even garnish with a bit of sass.
Thanks for wandering over my way and Happy Cooking!