• 1 block of firm tofu (300 – 400g)
  • 1 tablespoon coconut oil
  • 2 tablespoons gluten free tamari sauce
  • 2 tablespoons dried old bay seasoning
  • ½ teaspoon dried basil seasoning
  • ½ teaspoon dried lemon balm
  • 1 teaspoon nutritional yeast
  • ½ teaspoon of garlic powder
  • dash of lemon zest




  • 1 teaspoon olive oil
  • 1 teaspoon soy sauce
  • 1 teaspoon gluten free dijon mustard
  • lemon juice ( 1 lemon)
  • black pepper as desired




  • 1 cup of fresh broccoli sliced
  • 1 avocado sliced
  • 1 cup cherry tomatoes
  • 3 cups of organic kale
  • 1 tablespoon hemp seed




  1. Remove tofu from package and drain all water by squeezing tofu block. Place tofu in between two cutting boards and place a heavy rice bag on top to drain water from tofu. Let drain for about 15 minutes.
  2. Once tofu has drained cut the tofu block into 7 rectangles, then cut each rectangle diagonally into two triangles. You will end up with 14 triangles.
  3. Place tofu triangles in a container. Add in old bay seasoning, garlic powder, lemon balm, basil and coconut oil to season tofu. Place tofu triangles in fridge and allow to marinade for 45 minutes or overnight.
  4. Once tofu triangles have marinated, warm coconut oil in a non- stick pan on medium heat.
  5. Add the tofu triangles to pan and allow to fry for 4-5 minutes on each side. Pour soy sauce and the nutritional yeast onto the tofu triangles and llow to cook for another 5 minutes. Cook until golden brown.
  6. Remove the tofu triangles from the pan and set aside to cool down.
  7. In a bowl assemble the salad mix and add in the tofu triangles.
  8. In a small bowl add in dressing ingredients and mix together evenly until smooth. Add dressing to your bowl and sprinkle in the hemp seeds. Enjoy 🙂

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