Sunrise Citrus Salad

Who says you can’t have salad for breakfast? Tofu cubes are marinated in orange juice, maple syrup and cinnamon, then seared crisp on the stove. A macadamia vinaigrette dresses baby lettuces, while dried cranberries and pistachios provide a delicious flavor contrast in this satisfying citrus salad. This recipe comes to us from Kathy of Healthy. Happy. Life.

Serves 3

For the citrus seared tofu cubes:

  • 2 cups firm or extra firm tofu, cubed
  • 1 tablespoon orange juice
  • 1/8 teaspoon orange zest
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoon low sodium soy sauce
  • a few dashes cinnamon
  • 1 1/2 tablespoons safflower oil
  • pepper, to taste

For the macadamia vinaigrette:

  • 2 tablespoons macadamia nut oil
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons agave nectar, to taste
  • black pepper, to taste

To complete the Sunrise Citrus Salad:

  • 1/3 cup avocado, diced
  • 1 tablespoon lime juice
  • salt, to taste
  • 2 cups spring mix lettuce or baby spinach
  • 1 tablespoon dried cranberries
  • 1/2 grapefruit, peeled, deseeded and sliced
  • 1/3 cup orange slices
  • 1 cup short grained brown rice, cooked
  • 1 tablespoon pistachios

To make the citrus seared tofu cubes:

Squeeze the excess water out of the tofu cubes using your hands or a heavy book lined with paper towels.

Place the orange juice, orange zest, maple syrup and soy sauce together in a medium bowl. Season with the cinnamon and salt and pepper to taste. Soak the tofu cubes in the orange maple marinade for at least 1 hour.

Place the oil in a large sauté pan over medium-high heat. Add the marinated tofu cubes and cook for 2 minutes, or until 1 side is seared. Reserve the marinade.

Flip the tofu cubes over using a spatula, add 2 tablespoons of the orange maple marinade to the pan and cook for more 2-3 minutes. Add the remaining orange maple marinade and cook another 1-2 minutes, or until the marinade reduces slightly. Transfer the tofu to a plate and sprinkle pepper over the top, if desired. Pour the reduced marinade over the tofu. Season with salt and pepper to taste and set aside.

To make the macadamia vinaigrette:

Whisk the macadamia nut oil, apple cider vinegar and agave nectar together in a small bowl. Season with pepper to taste, adding more agave nectar if desired. Set aside.

To complete the Sunrise Citrus Salad:

Place the avocado in a small bowl and toss with the lime juice. Season with salt to taste.

Divide the salad greens, cranberries, grapefruit, orange slices and cooked brown rice between 3 bowls. Dress each with the macadamia vinaigrette to taste. Top each with the lime avocado mixture, tofu cubes and pistachios. Enjoy!

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Nutrition Information

Sunrise Citrus Salad

Servings per Recipe: 3

Amount per Serving

Calories:  431.6

Calories from Fat:  142

Total Fat:  15.8g

Saturated Fat:  2.1g

Cholesterol:  0mg

Sodium:  121.4mg

Carbohydrates:  61.1g

Dietary Fiber:  4.8g

Protein:  13.6g

Sugars:  6.1g

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