Pretzels and Pistachios create a crispy crust for tofu, perfect to top this fresh salad.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Place tofu slices on paper towels; pat dry. Set aside.

  • Place egg whites in a shallow dish. In another shallow dish combine pretzels and nuts. Dip tofu slices in egg whites, turning to coat. Dip tofu slices in pretzel mixture, turning to coat evenly. Coat a 12-inch nonstick skillet with cooking spray. Add 1 teaspoon of the olive oil to the skillet. Heat over medium-high heat. Add tofu slices; cook 4 to 6 minutes or until golden and crisp, turning once halfway through cooking time.

  • Meanwhile, for dressing, in a screw-top jar combine the remaining 4 teaspoons oil, vinegar, mustard, honey and slat. Cover and shake well.

  • In a large bowl combine spinach, apple and cranberries. Divide spinach mixture among four serving plates. Drizzle with dressing. Arrange tofu slices on top. Serve immediately.

Nutrition Facts

258.5 calories; protein 12.1g 24% DV; carbohydrates 26.4g 9% DV; exchange other carbs 2; dietary fiber 5g 20% DV; sugars 11.9g; fat 12.1g 19% DV; saturated fat 1.5g 8% DV; cholesterolmg; vitamin a iu 5540.1IU 111% DV; vitamin c 26.3mg 44% DV; folate 21.6mcg 5% DV; calcium 137.5mg 14% DV; iron 4.5mg 25% DV; magnesium 73.5mg 26% DV; potassium 163.9mg 5% DV; sodium 352.7mg 14% DV.