Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

5 mins
15 mins


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

259 calories; protein 12.1g; carbohydrates 26.4g; dietary fiber 5g; sugars 11.9g; fat 12.1g; saturated fat 1.5g; vitamin a iu 5540.1IU; vitamin c 26.3mg; folate 21.6mcg; calcium 137.5mg; iron 4.5mg; magnesium 73.5mg; potassium 163.9mg; sodium 352.7mg.