Facts Healthy Eating

Tofu Vegetable Salad

Tofu Vegetable Salad
3.7 from 3 ratings
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This healthy tofu vegetable salad packs a vegetarian protein punch perfect for a post-workout meal or a weeknight dinner for two. Or, take leftovers to work the next day with some brown rice for a light, nutritious lunch.
Servings
2
servings
Ingredients
  • 3 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1 tablespoon vinegar
  • one 14-ounce package extra-firm tofu, drained and cut into 1-inch cubes
  • 1/2 cup broccoli florets
  • 1 tablespoon vegetable oil
  • 1/2 onion, sliced thinly
  • 2 cloves garlic, minced
  • 1 bell pepper, seeded and sliced
  • 1 tablespoon sesame seeds
Directions
  1. Combine the mirin, sesame oil, and vinegar in a shallow dish. Add the tofu and marinate for 15 minutes. Then turn, and marinate for 15 more minutes.
  2. Meanwhile, bring a pot of water to a boil and set up an ice bath. Blanch the broccoli, transfer to the ice bath, and drain.
  3. Preheat a grill pan, preferably cast-iron, over high heat. Add the tofu and cook, turning once; do not discard the marinade.
  4. Heat the vegetable oil in a skillet over medium heat. Add the onion and garlic and cook just until soft. Then, add the bell pepper, broccoli, tofu, and marinade, and stir-fry, tossing frequently, for 3-5 minutes. Chill in the refrigerator. Sprinkle on the sesame seeds before serving.
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