Crispened Tofu Salad

This recipe is healthy, a good blend of crispy and spongy, and full of color, taste and freshness.....in essence, my mantra for a good meal!

Ingredients for the salad:
1 packmedium firm Tofu: slice into 1/2 inch by 3 inch pieces
Plum Tomato 1 medium (could substitute with tomatoes of your choice) diced
Cucumber 1 small diced
Carrots diced
Lettuce 6-10 leaves chopped
Dry ginger powder 1tsp
Dry onion powder 1tsp
Sesame seeds 1 tsp
Salt pinch
Cayenne pepper 1/4 tsp
Orange zest 1/4 tsp
Vegetable Oil

Ingredients for the dressing:
Mayonese 3 tbsp
Extra virgin olive oil 2 tbsp
Water 2 tbsp
Salt 1/2 tsp
Lemon juice 1 tsp
Black pepper 1/4 tsp


Preparation Method (for salad)
Season tofu using all the spices and oil and bake in oven for 15 minutes at 300 degrees. Then turn up to heat to broil for last 5 minutes to crispen the top. Remove and place on a bed of chopped lettuce and vegetables.

Preparation Method (for dressing)
In a food processor, add all ingredients (other than olive oil) and blend slowly while adding olive oil slowly.

Pour the dressing over the salad slowly and you're ready with this wonderfully delicious heart healthy meal.

Cod with Thyme and Cranberries

This is the first time I have blended a savory taste with cranberries. I have to say, the results were fantastic: mild yet flavorful, tart, savory and herbaceous....just right! The preparation is simple and fast and the colors are wonderful for your holiday table.

Ingredients:

Cod fillets (thawed or fresh): 4 pieces

Fresh Thyme leaves

Fresh Cranberries (as desired)

Olive Oil 2tbsp

Kosher salt to taste

Orange peel

Cooking Method (Prep and cook time: total 8-10 minutes)

Heat oil in a shallow pan on low heat. Salt fish fillets and shallow fry for 2 minutes covered on one side and turn over, add thyme leaves and orange peel (adds the citrus essence) to shallow-fry for another 2 minutes covered. Add the cranberries and cover again for 30 seconds. And you're done! Take out the orange peel (it was simply added for flavoring), serve with thyme and cranberries on top. Enjoy!