My current GI rotation features fast days and a fully packed schedule. It’s not uncommon for my preceptor and I to have new patients on the hour, every hour, for the entirety of our work day. Lunches usually get eaten quickly, often in the spare minutes between appointments.
Lunch breaks have seldom been leisurely this year, but I’ve clung to the time I have as a grounding ritual that allows me to enjoy my batch cooked meals and have a little time to process my work days. Right now, it’s tough to do without this customary break in the day, though I guess it’s a real-life glimpse at how a lot of RDNs (and other busy professionals) operate.
Sandwiches and wraps have, not surprisingly, been lifesavers during this fast-paced rotation. They’re easy to pack, easy to eat quickly, and they fill me up nicely. This tofu tahini lunch salad has been one of my favorite sandwich fillings lately: protein-rich, flavorful, and easy to meal prep over the weekend.
As with chicken salad, chickpea salad, tuna salad, or whatever protein-rich lunch salad you fancy, this one is incredibly adaptable. My go-to has been celery, grapes, and carrots, but chopped apple, green onion tops, or dill would all work beautifully as well.
I often use vegan mayo in salads like this one, but when I developed a chickpea salad sandwich filler for Power Plates, I tried tahini as a wholesome alternative. It worked so well that it’s become a go-to, and that’s what I use here: tahini, mustard, vinegar, and a pinch each of garlic and onion powder.
The tofu that works best in this recipe is extra firm, and I’ve been turning to my favorite, which is Nasoya’s. It’s so versatile—a true staple in my kitchen—and you could either cube it finely or purchase the pre-cubed version to make the recipe. Once the tofu is cubed, it’ll get even more broken down as you mix and fold the salad together, giving you plenty of texture but a soft consistency. The filling is easy to pile onto toast, into wraps, or into sandwiches, but it’s also a great salad topper and a good dip to serve as an appetizer when you have folks over.
As for the meal prep bit, the salad keeps well for up to four days in the fridge. It’s easy enough to make that I can mix it up on Sunday night—although Sundays are a busy day for me, and often leave me tired—and rest easy that my weekly sandwiches will be very tasty and very nutrient dense.
You can head on over to the Nasoya website to check the salad out. I hope you’ll enjoy it, in all its simplicity and ease! Here’s the recipe.
And hope the week has been good to you. Till soon.