Low carb and vegetarian can be tricky because beans are high in carbs and cheese has a lot of calories. So, when I want vegetarian, I often use organic tofu, which is low in calories and carbs. My favorite way to prepare it is baked. Use organic tofu; my favorite brand is The Bridge. In this recipe, the tofu stands alone, but usually I toss baked tofu into salads, stir-fries and stews. It’s a nice break from meat and fish and tasty, with a satisfying texture!
The broccoli salad recipe is from The New York Times.
1 pound extra firm tofu like The Bridge, rinse and dry
Preheat oven to 350. Cut tofu into bite-sized pieces. Pour a bit of tamari sauce and sesami oil on tofu and use your hands to get the mix on all sides. Bake, 45 minutes, until lightly browned.
Boil cauliflower in a bit of water and cook a few minutes. Drain well, squeezing out liquid with the back of a cooking spoon. Add oil to a cast iron pan and when hot, add cauliflower. When hot, add scallion, salt and pepper. Turn off heat and add sesame oil.