Pretzels and Pistachios create a crispy crust for tofu, perfect to top this fresh salad. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

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

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  • 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

259 calories; 12.1 g total fat; 1.5 g saturated fat; 353 mg sodium. 164 mg potassium; 26.4 g carbohydrates; 5 g fiber; 12 g sugar; 12.1 g protein; 5540 IU vitamin a iu; 26 mg vitamin c; 22 mcg folate; 138 mg calcium; 4 mg iron; 74 mg magnesium;