Day 13 Lunch: Tofu Brussels Sprouts Salad

Prep Notes:

  • Use remaining brussels sprouts from last night's dinner.
  • Tofu Brussels Sprouts Salad

    INGREDIENTS

      • 2 teaspoons olive oil
      • 2 teaspoons apple cider vinegar
      • 1/2 teaspoon Dijon mustard
      • 1/4 teaspoon honey
      • Pinch sea salt
      • 1 cup roasted potatoes
      • 1/2 cup cubed firm tofu
      • 2 cups roasted brussels sprouts

      INSTRUCTIONS

      1. Whisk together oil, vinegar, mustard, honey, and salt. Combine potatoes, tofu, and brussels sprouts, drizzle with dressing, and toss to coat.

      2. Eat cold or warm up in microwave.

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