Tofu Power Salad & Spicy Tagliatelle

Salad Ingredients:

1 block firm tofu, pressed and sliced

2 tbsp soy sauce

1 tbsp rice vinegar

1 tsp chili oil

1 tsp lemon juice

1 tsp sesame seeds

2 cups kale, chopped

1 tbsp olive oil

Salt & pepper to taste

1/2 cup colorful baby bell peppers, thinly sliced

1/3 cup shredded carrots

1/2 cup peas (air-fried or sautéed)

Fresh cilantro, roughly chopped

Tofu Prep:

Marinate sliced tofu in soy sauce, rice vinegar, chili oil, lemon juice, and sesame seeds for at least 10 minutes.

Grill or pan-sear the tofu until golden and crispy on the edges.

Kale Prep:

Toss chopped kale in olive oil, lemon juice, salt, and pepper.

Air fry at 375°F for about 3 minutes until just crisped but still vibrant.

Salad Assembly:

In a large bowl, combine air-fried kale, bell peppers, carrots, peas, and cilantro.

Add grilled tofu on top and gently toss. Drizzle with extra lemon or chili oil if desired.

Spicy Vodka Tagliatelle (Gluten-Free)

Ingredients:

1 pack Trader Joe’s Gluten-Free Tagliatelle

1 cup spicy vodka sauce (store-bought or homemade)

2 cloves garlic, minced

1/2 tsp oregano

1 tsp chili oil

Pasta Prep:

Cook pasta according to package instructions; drain and set aside.

In a pan, sauté garlic in a little oil until fragrant. Add spicy vodka sauce, oregano, and chili oil. Simmer for 2–3 minutes.

Toss in the cooked tagliatelle and coat evenly.

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