Falafel-Crusted Tofu and Spinach-Pomegranate Salad

Three words can describe this meal - yummy, easy, and healthy (only two of these words describe the fried version). This tofu and salad would go great with Israeli Cous Cous (check back next week for the recipe) for a wonderful Middle East inspired meal. It also looks pretty fancy, which is good for the cook, because this really didn't take any time to throw together. I used two methods of preparing the tofu - baking and frying. They both have their perks, just depends on what you're into. Obviously, the baked tofu is way healthier, but tasted a little dry (but I bet a tzatziki sauce would be great!) . They were both easy, so try both and see what you like!

From Food pics

Ingredients:

1/2 block extra firm tofu, drained
about 1 cup falafel mix
oil, for frying

2 cups fresh spinach
3-4 tbsp slivered almonds
sliced red onion, to taste

Dressing (Sorry, these measurements are approximate)
1/4 tsp pomegranate molasses
1 tsp soy sauce
1 tsp rice vinegar
1 tbsp water
small drizzle olive oil
(taste for flavor)

Frying the tofu:


1. Heat about 1/2 inch canola or vegetable oil in a skillet. The heat should be med-high, but make sure the oil isn't boiling.

2. Slice the tofu and cover each piece in falafel mix. The mix should stick well.

3. Carefully place each slice of tofu in the oil. Fry about 1-2 minutes on each side, taking care not to move the pieces around too much, or else the falafel will fall off.

4. Place the tofu on paper towels to drain.

Baking the tofu:

1. Preheat oven to 350.

2. Lightly spay a baking dish or cookie sheet with oil.

3. Bake the tofu 20 minutes, then flip and bake another 20 minutes.

Assemble the salad, and place the tofu over it. This would be great served with Israeli cous-cous - check back next week for that recipe!