Sesame Crunch Salad & Crispy Tofu
if you don't like salad (like me!), this one's for you.
I wrote a few weeks ago, about this salad that I’ve been making. It’s all the crunchy winter vegetables (cabbage, carrots, radishes) tossed with a very ADDICTIVE dressing and sprinkled with crunchy nuts - a few weeks ago it was cashews and this week it’s peanuts. Specifically, the garlicky peanut sprinkle that I shared a few weeks ago. And the protein changed this week from miso chicken to crispy tofu. My kids are not eating salad yet but they like the crispy tofu, so this recipe still fits my scheme of “1 dinner feeds all”. You can find the recipe for 1. The salad 2. The peanut sprinkle and 3. The crispy tofu at the bottom of this email. It’s visible to paid subscribers.
A HEALTHY & EASY side dish
Love sweet potatoes? Hate sweet potatoes? Think you only like them fried? Your kids hate sweet potatoes? Either way, this is for you and might change your tune about sweet potatoes. Specifically purple or Korean white sweet potatoes - unless you can only find regular old orange yams then that’s fine too. This is a real low lift way to make your family SHOVEL sweet potatoes into their mouth. Literally a mom stopped me at school drop off yesterday morning and said “I made your mashed sweet potatoes last night and I was shocked at how much of it my kids ate”. There are 3 ingredients: Sweet potatoes, butter (unsalted or salted) and miso. I like grass fed butter because the flavor is BOMB and everything that goes along with dairy raised that way. I like Miso Masters White Miso Paste. I am not providing amounts, just use your intuition, trust yourself. Here’s How:
Cut the sweet potatoes (skin on) into big chunks, even just halved is fine. Steam them until super soft. Peel off the skins with tongs - they will slip right off.
Put butter and miso in a big bowl. Pop the hot sweet potatoes on top so it melts the butter. Mash until smooth.
THAT’S IT!! The miso provides all the salt you need. I pack these into a glass container and store until dinnertime.
The amounts for the dressing & salad are meant to make a lot so you can prep it all, store in glass containers & jars and assemble over the course of a few days. The tofu makes about for about 4 salads.