Sautéed Spinach and Tofu with Radish Salad

This vibrant dish combines sautéed spinach and tofu with a refreshing radish salad, creating a delightful balance of flavors and textures. The umami of the tofu complements the earthy spinach, while the radishes add a crisp, peppery crunch. Perfectly vegan, this recipe is both nourishing and satisfying.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups fresh spinach, washed and dried
• 1 cup radishes, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste
• Sesame seeds for garnish
• Chopped green onions for garnish

Instructions:

1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed tofu and sauté until golden brown on all sides, about 8-10 minutes.
2. Add the fresh spinach to the skillet with the tofu, along with the soy sauce. Cook until the spinach is wilted, about 2-3 minutes. Season with salt and pepper to taste.
3. In a separate bowl, combine the sliced radishes, remaining olive oil, sesame oil, rice vinegar, and maple syrup. Toss to coat evenly.
4. Serve the sautéed spinach and tofu on a plate, topped with the radish salad. Garnish with sesame seeds and chopped green onions.