Wednesday, June 22, 2011

Tofu Sprout Salad

And the countdown is three days.

Three days to go and only one more day of carb cutting torture. Ok that might be a little over dramatic. With dishes like this one I suppose I can hardly call it torture.

Though my running partner and I spent a small portion of this morning pretend salivating over which delicious carbohydrated meals we will enjoy in the days to come.

And I quote: 'Pancakes. I just want pancakes. And I don't even like pancakes! But I want to eat pancakes.' Me? I am leaning more toward a crispy waffle with fresh strawberries.

Or if I had my true wish, a giant bowl of the fully orgasmic pasta al tartufo from Italy. The one I still have dreams about. Unfortunately it's basically impossible to replicate. And I know because I have tried on multiple occassions. A bowl of fresh pasta with homemade tomato sauce will work just fine.
Ok. Enough pretend salivating. There's only one more day for goodness sake.
On a less carbohydrated note, I absolutely adored this salad. It features tasty marinated tofu, sprouts (one of my favorite things), a tangy dressing and fresh veg from our CSA, which is basically awesome. We had our first pick up this weekend. A full share and the goods are almost gone already. We eat a lot of vegetables.


This little salad makes a fantastic, colorful light meal or side dish. It is very hearty though, with the filling tofu and crisp veggies. Serve it to your 'ladies who lunch', or the fam on a sunny day.

Yield: 4-6 servings, depending on size

Need:
1 Tablespoon plus 2 Tablespoons toasted sesame oil
1 Tablespoon plus 1 Tablespoon Bragg liquid aminos
1 Tablespoon plus 3 Tablespoons rice wine vinegar
1 teaspoon worcestershire (make sure it's vegan)
1 Tablespoon plus 1 teaspoon tamari
1 clove plus 1 clove garlic, finely diced
Sea salt
Fresh cracked pepper
1 package extra firm tofu, drained and pressed of excess liquid, then cut into about 1/2 inch cubes
1 heaping teaspoon ginger, minced (I buy it pre minced in a jar from Boat Street)
1 teaspoon agave nectar
6 to 8 radishes, halved then sliced
4 to 6 small carrots (depending on size), sliced into about 1/4 to 1/8 inch rounds
6 to 8 crimini mushrooms, halved then sliced
1/2 to the whole package 3 bean munchies
1-2 packages broccoli sprouts (or other type)
2 or 3 green onions, chopped

Do:
Preheat oven to 400.

In a jar or other lidded container, combine 1 Tablespoon toasted sesame oil, 1 Tablespoon Bragg's, 1 Tablespoon rice wine vinegar, worcestershire, 1 Tablespoon tamari, 1 clove garlic and salt and pepper. SEal and shake to combine.

Arrange tofu pieces on a lined cookie tray then pour mixture over tofu. Toss to fully cover each piece. Let sit for about 5-10 minutes then toss again.

Bake tofu pieces for 10 minutes at 400 then toss pieces and bake another 10 minutes. Toss one more time then turn off oven, remove tofu and set aside to let it cool.

Meanwhile, prepare your veg and combine radish, carrot and mushroom in a medium bowl.

In the same lidded jar you used for your marinade, combine remaining 2 Tablespoons toasted sesame oil, 1 Tablespoon Bragg's, 3 Tablespoons rice wine vinegar, 1 teaspoon tamari, garlic clove and salt and pepper. Re-seal jar and shake well to combine.

Pour half the dressing onto your vegetables and toss to combine. Add 3 bean munchies and toss gently. Note: I add the 3 bean munchies last because otherwise they fall to the bottom of the bowl.

If you feel it needs more dressing, pour a little more on and toss. And now it's time to assemble your salad for service.

Serve:
On a plate, arrange a good portion broccoli sprouts in a heaped circle. I used a little more than a quarter of a package for one serving.

Scoop an even portion of your veg combination on top of the sprout pile. Top with 5 to 8 pieces of the cooled tofu. Drizzle just a bit more dressing on top, if you like a lot of dressing and sprinkle fresh chopped green onion on top.

You're now ready to serve and enjoy!


This salad is so light and crisp, yet surprisingly filling. And go back for more... there's nothing bad in it!

Enjoy!

Tofu

Radish

2 comments:

  1. Healthy, flavorful, and perfectly executed. A tofu dish I can get excited about.

    Best of luck with your diet and exercise goals.

    ReplyDelete

Related Posts with Thumbnails