Summary

Caramelized Tofu & Galan Apple Salad is a gluten free and vegetarian main course. For $2.47 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 344 calories, 16g of protein, and 17g of fat. A few people made this recipe, and 13 would say it hit the spot. A mixture of galan apple, butter, extra-firm tofu, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is pretty good. Try Galan Apple Cider, Roasted Pumpkin, Galan Apple & Garam Masala Soup, and Gala Crab Salad for similar recipes.

Instructions

1. First thing of action: bake your tofu. Preheat the oven to 350F. Let tofu sit on a kitchen towel for 15 minutes, turning once, to absorb moisture. Cut tofu into 1 inch cubes. Brush them lightly with vegetable oil (I always use olive oil, but I am certain that this recipe would be best with a peanut oil). Place them on a baking sheet and bake for 35 minutes, turning once.
2. In a small pan, heat butter and garlic on low until the butter has just almost melted. Add the apples, tofu, and salt. Bring heat up to medium, and cook for about 4 minutes. At this point you should add the water and stir every minute for the next 6-7 additional minutes, or until there is little moisture left in the pan. Turn off the heat, and add the brown sugar. Stir to incorporate all of the sugar. Place on top of salad lettuce.

Ingredients

• 1 brown sugar
• 2 butter
• 3 extra-firm tofu, baked
• 4 gala apple, peeled and diced
• 5 garlic, minced
• 6 green leaf lettuce (I am using baby
• 7 wholes raw pecans
• 8 water

Directions

• 1 First thing of action: bake your tofu. Preheat the oven to 350F.
• 2 Let tofu sit on a kitchen towel for 15 minutes, turning once, to absorb moisture.
• 3 Cut tofu into 1 inch cubes.
• 4 Brush them lightly with vegetable oil (I always use olive oil, but I am certain that this recipe would be best with a peanut oil).
• 5 Place them on a baking sheet and bake for 35 minutes, turning once.In a small pan, heat butter and garlic on low until the butter has just almost melted.
• 7 Place on top of salad lettuce.