The day of my trip to Budapest is coming soon.. At this same time next week, I’ll be on the other side of the world doing… well… a description of what I’ll be doing would inappropriate to for this blog so I wont finish my sentence LOL… Witch means that I have to go over all the veggies and fruits left in my fridge and make sure I keep eating healthy and not too much to get to my weight goal for the trip.
I’ve been experimenting a lot with tofu in the past weeks and since it’s such a versatile ingredients, extremely healthy and low fat, I thought it would be important to create a new category for it since I’ll be sharing a lot more recipes featuring this amazing ingredient. Today I’ve been teasing my facebook followers about a tofu spread recipe but I’m not 100% happy with everything I’ve made yet so here’s a fun little salad instead that could be serve as a fun appetizer….
The measurements for this recipe is for 2 persons so make sure you adapt the quantities if you’re serving more than 2. Enjoy!
– INGREDIENTS –
8 thin slices of cabbages
3 to 5 slices of apples, drenched in lemon juice (about 1/4 of an apple total will be needed for the recipe)
3 teaspoons of olive oil
1 teaspoon of Spicy Italian Seasoning
4 intact mint leaves to decorate the plate
4 mint leaves, finely chopped for the topping
For the tofu bed:
2 tablespoons of silken tofu
1 tablespoon of mayo
1/2 teaspoon of spicy Italian seasoning
1- Pre-heat your oven at 400, line a parchment paper on a baking sheet and spread out 1 teaspoon of olive oil on the paper.
2- Add your thin cabbage slices on your baking sheet and brush the 2 teaspoons of olive oil left on top of each one. Sprinkle and spread out the 1 teaspoon of Italian seasoning on top of each slices and put your baking sheet in your pre-heated oven for 20 minutes.
3- Remove the skin on your apple, slice it in half first and then make thin slices with one half. Make sure to drench each small slices in lemon juice so they don’t change color. Reserve.
4- Prepare your tofu spread… Whisk all the ingredients together and spread your mixture on 2 small plates. The goal is to create a nice bed at the bottom of the plate. The spread will act as a “dressing” to mix with the cabbage and apples when it will be the time to eat the salad.
5- On top of your tofu spread, add 2 intact mint leave as a garnish. Reserve.
6- Once your cabbage slices are grilled, add 4 slices per plates one slightly on top of the other and from 3 to 5 apple slices on the side. There is only 3 showing in my photos but you can add more for sure if you want more of a prominent fruity taste.
7- Add the freshly chopped mint leaves as a topping on top of your cabbage and voila! You have a very healthy and fairly easy to do salad that will impress your guest and only tease their palate for the main course you’ll be serving after.