Tofu Vegetable Salad Recipe
Daily Value: 25%
High-Fiber, Low-Carb, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||109µg||27%|
|Fatty acids, total monounsaturated||12g||0%|
|Fatty acids, total polyunsaturated||15g||0%|
Exclusive from The Daily Meal
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.
- 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
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 DetailsServings: 2
Special Designations: Vegan, Vegetarian, Healthy
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