Tofu Vegetable Salad Recipe


Nutrition

Cal/Serving: 509
Daily Value: 25%
Servings: 2

High-Fiber, Low-Carb, Low-Sodium
Fat34g52%
Saturated4g21%
Trans0g0%
Carbs20g7%
Fiber8g30%
Sugars4g0%
Protein34g68%
Sodium40mg2%
Calcium1428mg143%
Magnesium148mg37%
Potassium750mg21%
Iron6mg36%
Zinc4mg25%
Vitamin A2331IU47%
Vitamin C99mg165%
Thiamin (B1)0mg26%
Riboflavin (B2)0mg17%
Niacin (B3)2mg9%
Vitamin B60mg25%
Folic Acid (B9)109µg27%
Vitamin E3mg14%
Vitamin K26µg33%
Fatty acids, total monounsaturated12g0%
Fatty acids, total polyunsaturated15g0%
Have a question about the nutrition data? Let us know.

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Tofu Vegetable Salad
Westside Market NYC

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.

4.5
Ratings4

INGREDIENTS

  • 3 tablespoons 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

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.

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.

Preheat a grill pan, preferably cast-iron, over high heat. Add the tofu and cook, turning once; do not discard the marinade.

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.

Recipe Details

Servings: 2
Special Designations: Vegan, Vegetarian, Healthy

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