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Thursday, August 6, 2015

Baked Tofu Salad


This salad is fresh and flavorful, great on nutrients, colorful and delicious. The baked tofu gets a dry, firm crust, and it really soaks up the dressing to bring all the flavors into every bite.

Recipe from Oh My Veggies.

Ingredients:
-1/2 tablespoon honey
-1/2 tablespoon rice wine vinegar
-1/2 tablespoon soy sauce
-1/2 teaspoon sriracha
-1 tablespoon olive oil
-pinch ginger
-12 ounces extra firm tofu
-1 head lettuce
-1 small red onion
-1-2 carrots
-1 red pepper
-1/4 cup shaved almonds
-1 tablespoon sesame seeds


Preheat the oven to 400 degrees. Prepare the dressing by combining and mixing the honey, vinegar, soy sauce, sriracha, olive oil and ginger. Press the tofu and cut it into 1/2 inch cubes. Toss the tofu lightly in the dressing, then bake on parchment paper for 30 minutes, turning the tofu half way through.


Rinse and chop the lettuce, then add diced onion and red pepper. Shred the carrot into the salad and toss with the almonds. When the tofu is ready, set it out to cool for a few minutes, then toss again in the dressing and add to the salad. To serve, sprinkle lightly with sesame seeds.


I really enjoyed this salad. The firm texture of the tofu was a nice bite, and contrasted with the crispness of the fresh vegetables. The hints of almond and sesame added more depth of flavor to the dish. It makes a great side or main course.

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