Please contact us if you have questions or want to learn more about our weight loss programs or Botox and Fillers: 

• To reach our AZ Clinics, call 602-374-7226 (2 Clinics in Mesa and Phoenix) 
• To reach our NM Clinics, call 505-888-9575 (3 Clinics in Albuquerque, Rio Rancho, and Santa Fe) or 575-222-4994 (Las Cruces)
• To reach our TX Clinic, call 214-296-0269 (Dallas)
• Or visit us online to schedule an appointment: http://fitmedicalweightloss.com/

INGREDIENTS:

    Olive oil cooking spray
    14 oz firm pressed tofu, sliced into 1/2-inch cubes
    2 cloves garlic, minced
    1/3 cup rice wine vinegar
    1/4 cup 100% orange juice
    2 tbsp fresh lime juice
    2 tbsp low-sodium soy sauce or tamari
    1 tbsp raw honey
    1 tbsp peeled and grated fresh ginger
    1 tsp sesame oil
    1 tbsp ground flaxseeds
    12 1/2 cups chopped kale (about 16 oz)
    2 small field-grown cucumbers, diced
    2 carrots, peeled and shredded
    2 scallions, white and light green parts only, thinly sliced
    1 red bell pepper, thinly sliced
    2 cups shredded red cabbage
    1/2 cup shelled edamame, cooked
    4 tsp sesame seeds

INSTRUCTIONS:

1. Preheat oven to 500ºF. Mist a ceramic 9 x 13-inch baking dish with cooking spray. Add tofu and set aside.
2. In a blender, blend garlic, vinegar, orange juice, lime juice, soy sauce, honey, ginger and sesame oil until smooth, about 1 minute. Remove ¼ cup mixture and pour over top of tofu. Toss to combine and spread evenly in dish. Bake, turning 3 to 4 times, until golden and crisp, 25 to 30 minutes.
3. Meanwhile, to remaining mixture in blender, add flaxseeds and process until smooth, about 10 seconds.
4. In a large bowl, add kale and pour vinegar-flaxseed mixture over top. With your hands, massage kale to coat thoroughly until wilted, 3 to 4 minutes. Add cucumbers, carrots, scallions, bell pepper, cabbage and edamame and toss to combine. Add tofu and toss to combine. To serve, top with sesame seeds.