Rosemary Scented Warm Skillet Salad with Quinoa and Tofu

This salad is full of delightful textures and flavors. It blends warmth and crunch to suit a cold winter day or the heat of the summer. Inspired by a head of cabbage her grandmother gave her, join Selva Wohlgemuth Nutritionist and author of the food blog, Poppies and Papayas as she shares one of her favorite creations.

SERVES ONE (420 calories per serving)

INGREDIENTS
1 tsp coconut oil
1 serving sprouted extra firm tofu, diced (Wildwood is a great brand)
1/3 medium red onion, finely diced
½ tsp minced fresh rosemary
2 leaves green cabbage, chiffonade cut
1 clove garlic, minced
3 pitted kalamata olives, minced
1 T shelled, roasted, unsalted pistachio nuts
1/3 cup cooked red quinoa (or any other gluten-free grain)
1 tsp extra virgin olive oil
Pinch of sea salt and fresh ground pepper
Pinch of chili flakes, optional
½ romaine heart
2 T crumbled feta
Squeeze of fresh lemon

DIRECTIONS

Heat a small iron skillet over medium heat, then add the coconut oil. When heated, toss in the tofu and sauté until golden.

Add in the diced red onion, and fresh rosemary, and sauté until glassy. Season with a pinch of sea salt.

Add in the cabbage, garlic, kalamata olives, and pistachio nuts. Heat until cabbage becomes wilt and bright green. Stir in the quinoa and the EVOO. Season with a pinch of sea salt, fresh ground pepper, and chili flakes as desired. Set aside.

Chop the romaine heart into ribbons and place into a deep salad/soup bowl. Top with skillet ingredients, a squeeze of fresh lemon juice, and crumbled feta. Serve immediately.

Note: if you want to make this a heartier lunch, just double the amount of quinoa used in the salad.

Cooking Tip: Try to find the sprouted extra firm tofu that is shrink wrapped instead of in a plastic tub, as it has less water, and stays crisp and firm when sautéed. Plus it has more plant protein per serving.