Spring is around the corner and just like the original author of this recipe, I’ve been feeling kinda chubby lately. I’ll be eating a lot of salads and grapefruit until I am able to shake of the feeling of lethargy left over from the long, cold winter. While I use tofu in my salad, Andy’s version has slices of roast turkey leftover that his mom packed for him from Easter dinner over the weekend.

Ingredients

Organic baby spinach
Sesame seeds (for garnishing)
Organic Firm tofu, cubed
Alfalfa sprouts
Grape tomatoes, halved

Low Fat Japanese Sesame Miso Dressing

1 tablespoon white miso
1 tablespoon ponzu sauce
1/2 tablespoon sugar
1 tablespoon sesame seeds, coarsely ground
1/4 cup water

Method

1. Mix the sesame miso dressing ingredients until well blended. (You can heat up the dressing in a small sauce pan and chill in the fridge for 30 minutes before use.)
2. Rinse baby spinach and drain excess water.
3. Pan fry cubed tofu with a teaspoon of extra virgin olive oil.
4. In a salad bowl, toss the baby spinach with tofu and sesame miso dressing. Dish out and serve cold.

Source

Because outside looked like this today (see below), Andy demanded that we have a big pot of soup on the stove to survive this historic day. The news reported that this storm system is the worse in decades, and being in Windsor, i.e. the southernmost part of Canada, it is not typical for us to get over a foot of snow in a day.

Soup was easy to make. We simply boil a pot of water (or broth) and added fresh spinach into the pot when the water starts to boil. We then turned the heat way down to avoid overcooking the vegetables, and tossed in sliced fresh white mushrooms. After letting the mushroom soften in the pot, we added seasoned the pot of soup with vegetable seasoning, salt, and white pepper. Just before turning off the heat, we added in beaten eggs and cubed fresh tofu. We added a dash of soy sauce and a few cracks of the black pepper grinder and that was it!