Tofu Salad

Here's a fun way to flavor tofu. I like how versatile tofu is and I also love its soft, yet chewy texture when properly prepared. For a sweet and spicy salad addition with lots of protein and no fat, cold tofu really hits the spot.

Start with one block of drained, firm or extra firm tofu. Slice into thin strips or small chunks. Marinate in a a combo of 2 tbls hot sauce, 2 tbls soy sauce, juice and zest of one lemon,  3 minced garlic cloves, 2 tsps minced ginger, and 1 tsp curry powder. Let sit in fridge for at least 2 hours. Preferrably 4.

Heat a skillet lightly coated with olive oil to medium high. Add tofu, marindate and all to the hot pan. Let it sear on each side. Then continue cooking and stirring until most of the liquid is gone.

Transfer to storage container and cool for at least 1 hour in the fridge.

When fully chilled mix with fresh shredded romaine, shredded red cabbage, sliced red pepper and chopped carrots.

Your tofu mix should already contain the base of your salad dressing. Drizzle with additonal lemon juice, hot sauce or olive oil as desired. Top with fresh cracked black pepper and sea salt.

Minced jalapeno, chopped almonds and toasted panko make fabulous additions.

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