Swim, Bike, Run, Eat -- Tofu Salad

I was in the mood for a salad tonight, and decided to throw this together.

Cooking for one isn't much fun, so I'm always on the look out for fast easy ideas.  This certainly fit the bill.











Ingredients:

Dressing/Marinade:

•  2 tbsp reduced sodium soy
•  2 tbsp balsamic vinegar
  
• 1 tsp honey

Salad:

• 2.5 Cups Baby Spinach
• 1/2 Cup Grapes
• 1 tbsp Chopped Walnuts
• 1/4 Cup Reduced Fat Feta Cheese
• 1 Package Extra Firm Silken Tofu

Instructions:

1. Preheat oven to 400 degrees
2. Cube your tofu and put it on a 'pamed' baking sheet
3. Mix the sauce and pour half of it on top of the tofu
4. Bake the tofu for 30 minutes
5. While the tofu is baking, mix the salad.  Cover with tofu and the remaining dressing. 

Calories: 416
Fat: 16g
Cholest: 10mg
Sodium: 1900mg (but you aren't really going to eat all that sodium in the marinade)
Carbs: 34g
Sugar: 19g
Fiber: 1g
Protein: 37g