Tofu Salmon Salad

I adapted this recipe to fit the Jorge Cruise 3 hour diet plan, from one that I usually make. Very nice in the summer. This makes 4 main course servings.

• Ready In: 12 mins
• Serves: 4

Ingredients

• 24  ounces firm tofu
• 2  cups mung bean sprouts, raw
• 1  cup bell pepper, diced
• 4  medium tomatoes
• 1⁄4 cup onion, thinly sliced (I like to use sweet onions)
• 12  ounces canned salmon (I use the ones in the pouches)
• 2  stalks green onions, sliced

• Dressing

• 1  large garlic clove, minced
• 2  tablespoons  oil, Canola
• 6  tablespoons low sodium soy sauce
• 1  lemon, Juiced
• 1⁄2 teaspoon ground black pepper

Directions

1. Heat oil and minced garlic over medium heat for two minutes to infuse the oil and take the bite out of the garlic.
2. Remove from heat and add the rest of the dressing ingredients. Set aside to cool while assembling the salad.
3. Cut the tofu into 1 inch cubes and layer in the bottom of a large bowl. Top with the bean sprouts, then the tomatoes, bell peppers, sliced onions, and salmon.
4. Pour the dressing over evenly and garnish with the sliced green onions.
5. Serve with some steamed rice.