| 7 | 35 | 227 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 15 min | 1 |
| 1 head | Lettuce, romaine |
| 2 medium | Carrots (small Shredded) |
| 2 cup | Arugula (large; Chopped) |
| 2 green onion (stem) | Green onion |
| 6 tomato | Cherry Tomatoes |
| 1/2 cup | Cilantro (coriander) (chopped) |
| 1 fruit | Lime (Quartered, with juice squeezed on top) |
1. Stir these ingredients till they make a thickish paste.
2. Cut extra fi rm tofu into bite-sized cubes.
3. Pour tofu into bowl with peanut paste and stir until tofu is evenly coated with paste.
4. Pour into glass bake dish and bake at 350℉ for 15–20 minutes.
5. Top salad with baked tofu and enjoy.
| Fruit | 1 |
| Vegetables | 16.7 |
