Kathys Spinach Salad Recipes

SPINACH PASTA SALAD RECIPE | KATHY'S VEGAN KITCHEN

Steps:

• INSTRUCTIONS.
• ASIAN TOFU.
• Press Tofu according to directions, cut into two equal pieces and place in a container.
• Add all marinade ingredients together, whisk and pour over tofu.
• Cover and place in the refrigerator for at least 1 hour.
• MUSHROOMS.
• SLice mushrooms thin.
• Place in a container.
• Whisk marinade ingredients together.
• Pour over mushrooms.
• Cover and refrigerate for at least 1 hour.
• GRILLING TOFU (OR BAKE, AIR-FRY OR SAUTE).
• Preheat grill to medium-low.
• Place tofu pieces directly on the grill or on a grill mat or in a grill basket.
• Then cook 7-8 minutes on each side.
• Remove from grill; wait until cool to the touch, and then cut into bite-sized pieces.
• Set aside, or place back into the container with the leftover marinade and refrigerate until ready to use.
• VEGETABLES.
• Dice white onion.
• Drain and chop water chestnuts.
• Cut ends off lettuce and clean.
• In a large non-stick skillet, over medium-low heat, cook onions until translucent.
• Add mushrooms with the marinade and cook until marinade dissipates.
• Then, add water chestnuts and cook for a few minutes.
• Then, add cooked tofu.
• Toss with vegetables until heated through.
• https://www.kathysvegankitchen.com/spinach-pasta-salad/.

KATHY'S SPINACH SALAD

Steps:

• Mix first 3 ingredients in salad bowl. Mix dressing ingredients together and pour over salad when ready to serve. Top with eggs and onion.