VIRAL SKINCARE DINNER (VEGAN)

Ingredients

• 4 cups Baby Spinach (fresh leaves, washed)
• 1 piece Red Bell Pepper (seeded and sliced thin)
• 14 oz Extra‑Firm Tofu (pressed or boiled, cut into 4 rectangles)
• 2 tbsp Beetroot Powder (gives pink salmon colour)
• 2 tbsp Miso Paste (white miso preferred)
• 1 piece Vegetable Bouillon Cube (optional if using broth)
• 1 tsp Kelp Powder (adds sea‑flavor)
• 1 tsp Garlic Powder
• 0.5 tsp Turmeric
• 0.5 tsp Salt
• 2 sheets Nori Sheets (torn into small pieces for flavor and coating)
• 0.5 cup Cornstarch (for coating tofu)
• 2 tbsp Vegetable Oil (for pan‑frying; can substitute algae oil)
• 2 pieces Sweet Potatoes (medium, washed, sliced into ½‑inch rounds)
• 1 tbsp Olive Oil (light spray for sweet potatoes)
• 2 pieces Carrots (peeled, ribboned with peeler)
• 0.25 cup Fresh Parsley (chopped, for salad)
• 1 tbsp Red Wine Vinegar (can use white wine or balsamic)
• 1 tbsp Olive Oil (for carrot dressing)
• 1 tsp Agave Nectar
• 0.5 tsp Garlic Powder (for carrot dressing)
• to taste pinch Salt & Pepper
• 1 piece Avocado (ripe, sliced)
• 0.5 piece Cucumber (grated, excess water squeezed out)
• 0.5 cup Non‑Dairy Unsweetened Yogurt (soy or coconut based)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Fresh Parsley (chopped, for dip)
• 0.25 tsp Garlic Powder (for dip)
• to taste pinch Salt & Pepper

Instructions

1. Prepare Tofu

   Place the block of extra‑firm tofu in a pot of salted water, bring to a gentle boil and simmer for 12 minutes, then drain and let cool. Alternatively, press the tofu between paper towels for 15‑20 minutes.

   Time: PT12M

2. Make Salmon Marinade

   In a blender cup combine ¼ cup water (or vegetable broth), 2 tbsp miso paste, 1 vegetable bouillon cube (if using water), 2 tbsp beetroot powder, 1 tsp garlic powder, 1 tsp kelp powder, ½ tsp turmeric, ½ tsp salt, and a torn piece of nori. Blend until smooth.

   Time: PT10M

3. Slice Tofu for Flaky Texture

   Pat the cooled tofu dry, cut into four equal rectangular blocks. Place a pair of chopsticks on each side of a block and slice thinly lengthwise without cutting all the way through, creating a "flaky" pattern.

   Time: PT10M

4. Marinate Tofu

   Place the sliced tofu pieces in a shallow dish, pour the blended marinade over them, and turn to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for stronger flavor.

   Time: PT30M

5. Coat Tofu with Nori and Cornstarch

   Cut a second nori sheet into four rectangles slightly smaller than the tofu pieces. Press a piece of nori onto each tofu block, then dredge each piece in ½ cup cornstarch, shaking off excess.

   Time: PT5M

6. Pan‑Fry Tofu Salmon

   Heat 2 tbsp vegetable oil in a non‑stick pan over medium‑high heat. Add each tofu piece and cook 2‑4 minutes per side until golden and slightly crisp.

   Time: PT8M

   Temperature: medium‑high heat

7. Prepare Sweet Potato Rounds

   Preheat oven to 400°F. Wash sweet potatoes, slice into ½‑inch rounds (no need to peel). Arrange on a parchment‑lined baking sheet, lightly spray both sides with olive oil and sprinkle a pinch of salt.

   Time: PT10M

8. Bake Sweet Potatoes

   Place the sheet in the oven and bake for 30 minutes, flipping halfway through, until the rounds are tender and lightly caramelized.

   Time: PT30M

   Temperature: 400°F

9. Make Carrot Ribbon Salad

   Peel carrots and run a vegetable peeler lengthwise to create wide ribbons. In a bowl combine ribbons with ¼ cup chopped parsley, 1 tbsp red wine vinegar, 1 tbsp olive oil, 1 tsp agave nectar, ½ tsp garlic powder, and salt & pepper to taste. Toss gently.

   Time: PT15M

10. Prepare Probiotic Dip

    Grate ½ cucumber, then squeeze out excess water with clean hands. In a bowl mix the cucumber pulp with ½ cup non‑dairy unsweetened yogurt, 1 tbsp lemon juice, 2 tbsp chopped parsley, ¼ tsp garlic powder, and salt & pepper to taste.

    Time: PT10M

11. Slice Avocado

    Halve, pit, and slice the avocado into thin wedges.

    Time: PT5M

12. Assemble the Bowl

    In each serving bowl place a handful of baby spinach, a few strips of red bell pepper, two sweet potato rounds, a portion of carrot ribbon salad, a slice of avocado, and one piece of tofu salmon. Drizzle with a spoonful of the probiotic dip and garnish with an extra lemon wedge if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

15g

Fiber

8g