Heat two small saute pans and drizzle with EVOO. In one pan, sear tofu cubes until golden and crispy; season with salt to taste. In second pan, saute pepper slices until tender. Once cooked, turn off heat and allow to cool for 2-3 minutes before stirring in balsamic vinegar.
To assemble, add spinach to a large bowl, add Seapoint Farms Shelled Edamame, roasted spiced chickpeas, seared tofu, balsamic peppers, avocado and chia seeds. Drizzle with some fresh lemon juice and ENJOY!
Edamame Summer Salad
12 oz. bag of Seapoint Farms Shelled Edamame
3 Tablespoons seasoned rice wine vinegar
2 Tablespoons light soy sauce
1 teaspoon canola oil
1 teaspoon sesame oil
¼ teaspoon red-pepper flakes
4 scallions, minced diagonally
1 med cucumber, peeled, halved, seeded, and chopped
1 med red bell pepper, chopped
Lettuce leaves (optional)
In a large pot over high heat, bring 6 cups of salted water to a boil. Add the edamame, and cook for 5 minutes, or until tender. Drain well. Meanwhile, in a large bowl, whisk together the vinegar, soy sauce, canola oil, sesame oil, and red-pepper flakes. Add the drained soybeans, scallions, cucumber, and bell pepper. Toss to coat. Serve on a bed of lettuce. ENJOY!