Spicy, Crisp Tofu On Mint-Avocado Salad

See full recipe on: Martha Stewart

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11 Ingredients

1 package regular tofu, firm or extra-firm, drained
1/3 cup spicy asian chile sauce, plus 1/2 tsp for dressing
1/2 tsp grated orange zest
2 tbsps fresh orange juice
2 tbsps extra-virgin olive oil
Coarse salt
1 cup panko
3 tbsps canola oil
2 heads butterhead lettuce, washed, dried, and torn into bite-size pieces
1 cup fresh whole mint leaves
1 avocado, halved, pitted, peeled, and thinly sliced lengthwise

Preparation Instructions on Martha Stewart

Nutrition

184

9% daily value

servings

low-carb, low-sugar, vegan, vegetarian, dairy-free

Fat 

22%

14
                 
Saturated

9%

2
                 
Trans

-

0
                 
Monounsaturated

-

9
                 
Polyunsaturated

-

3
                 
Carbs 

4%

11
                 
Carbs (net)

-

7
                 
Fiber

14%

4
                 
Sugars

-

1
                 
Sugars, added

-

0
                 
Protein

11%

6
                 
Cholesterol

-

0
                 
Sodium

14%

343
                 
Calcium

14%

137
                 
Magnesium

8%

36
                 
Potassium

8%

353
                 
Iron

16%

3
                 
Zinc

7%

1
                 
Phosphorus

12%

84
                 
Vitamin A

10%

94
                 
Vitamin C

17%

15
                 
Thiamin (B1)

7%

0
                 
Riboflavin (B2)

9%

0
                 
Niacin (B3)

5%

1
                 
Vitamin B6

12%

0
                 
Folate equivalent (total)

18%

72
                 
Folate (food)

-

72
                 
Folic acid

-

0
                 
Vitamin B12

-

0
                 
Vitamin D

-

0
                 
Vitamin E

13%

2
                 
Vitamin K

45%

54

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