Tofu Cranberry Protein Bowl

• Vegan
• Gluten free

• Produce

  • 1 cup Baby spinach
  • 1/2 cup Chickpeas
  • 1/4 cup Cranberries, dried
  • 1 cup Curly kale
  • 1/2 tsp Lemon, zest

• Refrigerated

  • 3/4 cup Tofu cubes

• Condiments

  • 1 tsp Dijon mustard
  • 2 tsp Lemon juice, freshly squeezed
  • 1/2 tsp Sugar or agave nectar

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/3 cup Almonds

Found on champagnenutrition.com

Description

Ingredients

• 1 cup chopped curly kale
• 1 cup baby spinach
• 1/4 cup dried cranberries
• 1/3 cup sliced almonds
• 1/2 cup chickpeas
• 3/4 cup tofu cubes
• 2 Tablespoons olive oil
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt
• 1/2 teaspoon sugar or agave nectar

Directions

• Combine all salad ingredients (greens through tofu) in a bowl or bag and shake or toss to combine. In a small bowl, blend dressing ingredients together then coat salad with as much dressing as you like. Any remainder can be used for future salads.