Who else loves tater tots? 🙋🏼♀️ I mean, they are made with potatoes so what’s not to love?! These lovely little potato nuggets have been one of my favorite foods since I was a kid. Recently I had a hankering for some tots, but wanted them in way that I didn’t feel guilty about afterwards. Hence, I created this tater tot and tofu salad. It’s filled with liver loving arugula (bitter foods are especially good for supporting liver health [1]), protein packed tofu and green peas, and a creamy cashew sauce. It’s also super simple to make and has become a favorite fun meal in my house.
Tater Tot and Tofu Salad
Ingredients:
- 8 ounces of tater tots (around 20-24 pieces)*
- 1/2 package of tofu or around 8 ounces*
- 4-5 handfuls of fresh arugula
- 1 cup frozen petite peas, cooked according to package
- 1/4 cup red onion, chopped (optional)
Cashew Cream Sauce
- 1/2 cup cashews, soaked in hot water for 15 minutes or overnight then drained
- 1-2 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 3-4 tbsp water
Directions:
- Bake tater tots according to package instructions.
- While those are baking, prepare tofu by pressing out the liquid with paper towels and cutting into cubes. Bake in the oven or toaster oven at 425º for 15-20 minutes on a parchment paper lined baking sheet.*
- While everything is cooking, add cashew cream sauce ingredients to a blender and process until smooth. Add more water until you reached desired consistency.
- Add arugula to a large bowl (one big enough for tossing) and top with cooked peas. Add the rest of the ingredients along the way as they finish cooking. Pour cashew sauce on top and toss well. Enjoy!
Note: *Be sure to look at the ingredients when you buy your tots. Some of them have dairy for some reason. As far as tofu goes, I love Trader Joe’s Sprouted Tofu that comes split in half therefore I just use one side for this dish. Sometimes I’ll bake the tots and tofu together to expedite the cooking process.