- In a large resealable bag, place tofu.
- Squeeze bag to remove air and seal.
- Mash tofu in bag to remove lumps and drain excess water.
- Add miso, mushroom seasoning, liquid aminos, agave nectar and sesame oil.
- Seal bag and mash mixture until it is well blended.
- In a large bowl, toss Napa cabbage, spinach, carrots, konnayku and mushrooms.
- Add tofu mixture and fold into vegetables.
- Sprinkle with sesame seeds.
- Chill and serve.
Serves 4
Note: Adjust quantity of carrots, konnyaku and mushrooms according to preference.
Approximate Nutrient Analysis per serving:
300 calories, 10 g fat, 1.5 g saturated fat, 0 mg cholesterol, 2000 mg sodium, 38 g carbohydrate, 2 g fiber, 20 g sugar, 19 g protein
