Salsa-Inspired (no fat, no salt) Tofu!
Well folks, I have perfected yet another delicious protein source for my competition dieting as a vegan bikini competitor. It’s no surprise how much I love Mexican food. And well, since I can’t hog out on chips & salsa these days, I can definitely salsa-up the copious amounts of tofu I’m eating. This recipe is free of salt and fat. Just pure muscle-building plant-based protein, baby.
1 350 g package firm or extra-firm organic tofu
4 cloves garlic, minced
1 jalapeno pepper, minced
1 Tbsp. water
2 Tbsp. prepared, low-sodium salsa
Juice of a lime
1 tsp. chili powder
1 tsp. oregano
Preheat oven to 375 degrees F. Drain tofu and cut into 18 equal-sized cubes. Set aside.
Mix remaining ingredients together in a bowl. Add tofu and toss. Pour mixture into 8-inch casserole dish and spread evenly making sure all pieces are well-coated with sauce. Bake uncovered for 25 minutes on top rack of oven. Remove, stir and sprinkle with fresh ground black pepper. Serve and enjoy!
For more vegan competition diet recipes like this, check out my eBook “Jacked on the Beanstalk: Plant Based Fuel for Vegan Athletes” here.
That’s funny, Sam. People have told me that I have no idea what tastes good! Maybe there is some truth to that statement after all. Great to hear that you are working on the new eBook. I have no doubt that it will be worth the LONG wait! In the meantime, I’m cooking from the current one today. Chickpea salad coming right up! Followed by White Bean Dip. I have a hankering for Mary’s Original Crackers. Craving something crunchy. Okay, I know people will crave sweets, for me it’s salty, savory and crunchy.
Wow, really? I have to be honest and say this is probably one of my worst recipes yet! Wait until you see my new competition diet marinated tofu recipe. It’s going into the new eBook which you will be very pleased to hear that I’m working on RIGHT NOW! You’re a good influence on me, Carmi! ;)
Another winner, Sam. Can’t eat enough of this. A nice change. Thanks:)