Marisa's Healthy Kitchen

I served this deeelish Tofu with the Shaved Asparagus and Edamame Salad and Cauliflower Mash. What an absolute perfect meal!!!! Chia seeds are soo yummy and so good for you! If you want you can substitute other seeds here like poppy or sesame. The tofu had a great crunch and taste. For the salad, peeling asparagus is not as easy as peeling carrots but the salad was worth it, so deelish!  This salad is protein rich and gorgeous!

Chia-Crusted Tofu

1 12-ounce package extra-firm tofu (not silken), drained
1 teaspoon chopped garlic
2 tablespoons unsalted butter
1 teaspoon fresh thyme leaves, or ½ teaspoon dried
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons chia seeds
1/8 teaspoon cayenne pepper
Zest of 1 lime
1 tablespoon toasted sesame oil
2 teaspoons vegetable oil

1. Wrap tofu in a double layer of paper towels and drain excess water.
2. On a plate, mix chia seeds, cayenne, lime zest, and remaining salt and pepper.
3. Slice tofu into 4 pieces crosswise. Brush each side with sesame oil. Press each side of tofu into chia mixture to coat thoroughly.
4. Heat vegetable oil in a skillet over medium heat. Sear tofu blocks until crisp and golden brown, about 5 minutes on each side.

Shaved Asparagus and Edamame Salad with Truffle Oil Vinaigrette
recipe adapted from Debi Shaw Cross (picture as well)
Makes 4 side salads

Vinaigrette
2 Tbs. white or black truffle oil
1 1/2 Tbs. extra-virgin olive oil
1 Tbs. champagne or white wine vinegar
1 Tbs. lemon juice
2 tsp. sea salt
1/2 tsp. freshly ground pepper

Salad
1 lb. asparagus
1 c. shelled, cooked edamame
1 tsp. lemon zest – no zest

Whisk all vinaigrette ingredients together in a small bowl.
Using a vegetable peeler, peel asparagus into shavings. Combine shaved asparagus, edamame, lemon zest and vinaigrette in a large bowl. Toss with dressing and serve.