Honey Roasted Almond Tofu | Pear Spinach Salad

Presented by Chef | Activist Tim Groody

4 Servings


1 # tofu

¾ cup whole blanched almonds

2 T honey

pinch each clove, nutmeg, cinnamon

olive oil

Preheat an oven to 350*.  Drain tofu on paper towel.  Roast almonds for ten minutes.  Remove from oven and toss in a bowl with the honey and spices.  Place back  in the oven and roast until golden, stirring every 5 minutes.  When golden remove from oven and cool.  When cool, crush ¾ of the almonds.  Cut tofu in 4 equal pieces.  Heat a medium saute pan over medium heat.  When hot add olive oil to coat the pan.  Roast tofu on all sides until golden.  You will need to add a little more oil to the pan when needed.  Remove and drain on paper towel.

Pear Salad

1 large or 2 small pears

2 cup mixed lettuce or herb salad mix

2 T extra virgin olive oil

1 tsp lemon juice or cider vinegar

1 T chopped parsley

fresh cracked black pepper to taste

Cut pear off the core.  Slice in thin slices.  Toss with oil, lemon juice and pepper.  Let marinate for up to 15 minutes.


Drain some of the juice from the pears.  And toss in greens.  Slice tofu in ¼ inch slices.  Fan onto a plate, sprinkle with crushed almonds, drizzle pear juice over and cover with the pear salad.  Garnish with whole almonds.  Enjoy!!!