It's ok, I can use a tongue-in-cheek phrase like this post's title with a minimal level of offensiveness because I'm asian. Just don't go trying it if you're not a fellow yellow or you might be labeled a racist.
Now that that PSA is out of the way, onto the recipe.
For the salad:
4 oz extra-firm tofu, drained and cut into bite-sized cubes
1/4 cup uncooked quinoa (or 1/2 cup cooked)
1/2 cup shredded carrot
1/2 red bell pepper, sliced or chopped
1/2 cup edamame (I get the frozen kind from Costco and zap them in the microwave)
2 tbl chopped parsley
2 tsp sesame seeds
For the dressing:
1 Tbl creamy almond butter
2 tbl rice wine vinegar
2-3 tbl low-sodium soy sauce
2 tbl fresh lime juice
1 tsp brown sugar
- Combine all dressing ingredients in a bowl and whisk together until smooth.
- Toss 1 tbl of dressing with tofu and set aside. Save the rest of the dressing to use later.
- Cook quinoa according to package directions.
- In a large bowl, toss cooked quinoa with remaining dressing.
- Add carrots, red pepper, edamame, parsley, and marinated tofu. Toss gently.
- Sprinkle with sesame seeds.
To toss in a random thought for good measure: if you thought the tree pose in yoga was hard to master, try doing it 7 months preggo. Jorts got a good laugh the other night watching me during my prenatal yoga sesh. What a good baby's mama I am for providing comic relief after a long day, huh?