Arugula & Spinach Salad with Chili Lime Tofu

Recipe for tofu here:  http://veganyumyum.com/2008/06/sweet-chili-lime-tofu-with-wok-steamed-collards-and-quinoa/

I did not fry the tofu pieces, however; I simply broiled them on parchment paper with no added oil.  The entrees I’m making generally have reduced oil, salt, and sweetener (or using a non-refined sweetener).  The desserts…..well, let’s not talk about their nutritional value or lack thereof.

The arugula and spinach have a lime dressing as well, but be careful – the greens wilt pretty fast after dressing them.  I’m told this was good!