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Baked Potato-Tofu-Asparagus Salad

We first had this salad in a health food store in Florida. It was so popular that people would start lining up when they knew the salad was almost ready. When I asked one business man if this tofu salad was really that good; he told me he took off work everyday at the same time for the last several weeks just to have it. Serves 4.

Salad Ingredients:

1 lb tofu cut in 1" cubes

4 medium potatoes

1 lb asparagus, lightly steamed, and cut into 1 inch pieces

2 - 4 tbsp oil

1 tbsp Spike seasoning

1 tsp. Garlic powder

Salad Dressing Ingredients:

4 tablespoons olive oil

2 medium cloves, minced

1 1/2 tablespoon lemon juice

1/4 freshly ground pepper

1/2 tsp. mustard

1/4 cp fresh onion, minced

Directions:

1. Preheat oven to 400 degrees F. Put the tofu, potatoes, Spike, garlic and oil in a large mixing bowl and mix thoroughly. Everything should be lightly coated with oil. Place evenly on a cookie sheet and bake for 20 minutes or until crispy and golden.

2. When they are finished baking, mix the tofu and potato with the rest of the ingredients, including the steamed asparagus and serve warm.

 

 

 

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About the Doctor



Dr. Juniper Martin
11825 SW Greenburg Road
Suite A2
Tigard, OR 97223
503-443-2332