As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog. This week Cheryl is also hosting the swap, with a theme of delicious, nutritious chickpeas. You can find more great menus with Org Junkie.
Menu of the Week
Vegetarian Fried Rice
Twice Baked Potatoes
Chickpea Bean Salad
Corn Tortilla Veg Fajitas with homemade tortillas
Baked Goods: Homemade GF Bread (Bette Hagman), GF muffins
This week I posted a Daring Baker recipe for 3 ingredient chocolate flourless cake and India-inspired Dairy Badam milk ice cream flavored with cardamom, rose water, and pistachios.
And- to go back to the original Sunday theme- here is a tasty and high protein salad of the week. It’s great on GF toast for a sandwich or on a lovely pile of greens. Enjoy!
Tofu Wardolf Chicken-Free Salad
1 pkg nasoya tofu cubes OR 1 pkg firm tofu sliced into thin slices and pressed for 30 minutes
1/2 onion, diced
2 tbsp. yogurt (less if desired)
Romaine lettuce leaves
Preheat oven to 375. Drain tofu and season with lemon pepper. Drizzle with small amount of olive oil and coat tofu evenly. Sprinkle with onion and bake for 20 minutes. Check for browning and turn over to brown the other side.
When tofu is baked, let cool and combine with apple, walnuts, and celery. Add yogurt, mayonnaise and mustard and mix thoroughly.
Serve on romaine lettuce leaves. Can also be used on gluten-free bread for an un-chicken salad sandwich.