Chopped Salad With Seasoned Tofu Strips Recipes

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CHOPPED SALAD



Chopped Salad image

Provided by Marian Burros

Categories     quick, salads and dressings

Time 20m

Yield 8 servings

Number Of Ingredients 13

1 medium head romaine lettuce
1 large bunch arugula
3/4 pound ripe cherry tomatoes
1 large yellow bell pepper
2 small avocados
1/2 cup minced red onion
2/3 cup olives, like calamata, pitted and quartered
2 hard-cooked eggs
7 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

Steps:

  • Roughly chop romaine lettuce. Remove tough stems from arugula and roughly chop. Stem and quarter tomatoes. Seed and cut pepper into 1/4-inch dice. Peel avocados and cut into 1/4-inch dice. Place these, with onions and olives, in a large bowl. Set hard-cooked eggs aside.
  • In a separate, smaller bowl, mix ingredients for dressing together. Fifteen minutes before serving, add the dressing to the bowl of salad, tossing well, so that dressing can be absorbed. Press eggs through a sieve and sprinkle over salad. Serve.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 614 milligrams, Sugar 4 grams, TransFat 0 grams

TOFU SALAD



Tofu Salad image

This salad has tofu, snow peas, ginger and garlic!

Provided by JeanieMomof3

Categories     Salad     Vegetable Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 10

1 tablespoon sweet chili sauce
½ teaspoon grated fresh ginger root
2 cloves garlic, crushed
1 tablespoon dark soy sauce
1 tablespoon sesame oil
½ (16 ounce) package extra-firm tofu, drained and diced
1 cup snow peas, trimmed
2 small carrots, grated
1 cup finely shredded red cabbage
2 tablespoons chopped peanuts

Steps:

  • In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
  • Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
  • Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 10.1 g, Fat 9.1 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 295.3 mg, Sugar 4.7 g

CHOPPED SALAD WITH HERBS



Chopped Salad With Herbs image

Chopped Salad: Here's one excellent excuse to spend some time at the farmers' market. This salad, prepared by Mark Bittman and Sam Sifton for a holiday feast, is chock-full of fresh vegetables and worth the prep time. Hunt down a few different herbs to give the salad a complex flavor and aroma. One herb will do in a pinch, but don't skimp if you don't have to.

Provided by Mark Bittman And Sam Sifton

Categories     salads and dressings

Time 5m

Yield 8 servings

Number Of Ingredients 11

1 small head cabbage, shredded
4 medium carrots, chopped
4 small celery stalks, chopped
1 pound haricots verts, trimmed,steamed, cooled and chopped
1 red onion, chopped
2 medium cucumbers, peeled,seeded and chopped
2 bell peppers, cored, seededand chopped
1 cup chopped parsley, basil,dill, chervil, mint or(preferably) an assortment
1/2 cup olive oil
3 tablespoons sherry vinegar or lemonjuice, or more to taste
Salt and black pepper to taste

Steps:

  • Combine vegetables in a bowl with the herbs. Pour the olive oil and vinegar over all and sprinkle lightly with salt and pepper. Toss the ingredients, then taste and adjust the seasoning.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 748 milligrams, Sugar 9 grams

CHOPPED SALAD WITH SEASONED TOFU STRIPS



Chopped Salad With Seasoned Tofu Strips image

I like to serve baked seasoned tofu strips warm on top of the salad. They are delicious cold, too; it is worth making up a separate batch for the refrigerator. If you have an assortment of leftover vegetables, throw them in here!

Provided by Martha Rose Shulman

Categories     lunch, salads and dressings

Time 30m

Yield Serves 4

Number Of Ingredients 16

1/4 cup soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon minced or grated fresh ginger
1/2 teaspoon sugar
1 tablespoon sesame oil
1 pound firm tofu
1 romaine heart, chopped
5 cups mixed chopped or diced vegetables, such as green or red cabbage, celery (from the inner heart), red bell pepper and radishes (sliced or chopped)
1/4 cup dry roasted peanuts, coarsely chopped
1/4 cup chopped cilantro (more to taste)
1 serrano pepper, seeded and minced (optional)
2 tablespoons fresh lime juice
1/4 cup tofu marinade, above
2 tablespoons canola or peanut oil
1/3 cup low-fat buttermilk or plain nonfat yogurt

Steps:

  • Marinate the tofu: combine the soy sauce, mirin, rice vinegar, ginger and sugar in a 2-quart bowl. Whisk in the sesame oil and combine well. Drain the tofu and pat dry with paper towels. Slice into 1/3-inch thick slabs and cut the slabs in half lengthwise to get strips approximately 1/3 inch thick by 3/4 inch wide. Blot each strip with paper towels. Add to the bowl with the marinade and gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day.
  • Meanwhile, heat the oven to 375 degrees and line a baking sheet with parchment. Lift the tofu out of the marinade and arrange the pieces on the parchment-covered baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat.
  • In a large bowl, combine all of the salad ingredients. Whisk together the dressing ingredients and toss with the salad. If desired, transfer to a platter. Garnish with the tofu strips and serve.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 20 grams, Carbohydrate 21 grams, Fat 26 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 947 milligrams, Sugar 8 grams

TOSSED SALAD WITH WONTON STRIPS



Tossed Salad with Wonton Strips image

This breezy salad from Bonnie Ann Bussiere-Bermeo of Sparks, Nevada has it all! Fresh tomatoes and pineapple add pretty color while balancing the zesty dressing. Topped with golden brown crispy wonton strips, every bite is full of flavor!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

5-1/2 cups torn romaine
2 plum tomatoes, chopped
1/2 cup diced fresh pineapple
3 tablespoons chopped onion
1 cup canola oil
5 wonton wrappers, cut into 1/4-inch strips
VINAIGRETTE:
3 tablespoons cider vinegar
1/2 teaspoon ground mustard
1/2 teaspoon lemon juice
1/8 teaspoon salt
Dash pepper
1/2 cup olive oil

Steps:

  • In a large salad bowl, combine the romaine, tomatoes, pineapple and onion; set aside. In a large skillet, heat vegetable oil to 375°. Fry wonton strips, in batches, for 10-20 seconds or until lightly browned. Drain on paper towels. Sprinkle over salad. , In a blender, combine the vinegar, mustard, lemon juice, salt and pepper. While processing, gradually add olive oil in a steady stream. Transfer to a pitcher or bowl; serve with salad.

Nutrition Facts :

SALSA



Salsa image

Provided by Mark Bittman

Categories     easy, quick, condiments, side dish

Time 10m

Number Of Ingredients 5

4 unripe pears
1 red onion
1 Serrano chili
1/4 cup each chopped cilantro and mint
Dressing

Steps:

  • Chop 4 unripe pears and 1 red onion; seed and mince 1 Serrano chili. Combine in bowl with 1/4 cup each chopped cilantro and mint. Add dressing and stir. Dressing variation: Skip vinegar and mustard; reduce oil to 1/2 cup, add 1/4 cup lime juice and a pinch of sugar.

CHOPPED SALAD OF ROMAINE, ARUGULA, DILL AND LEMON



Chopped Salad of Romaine, Arugula, Dill and Lemon image

Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.

Provided by Amanda Hesser

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

4 cups thinly sliced (1/4-inch) romaine leaves
2 cups packed arugula leaves, chopped into 1/2-inch pieces
1 1/2 tablespoons chopped dill
1/3 cup thinly sliced scallions
Coarse sea salt or kosher salt
Freshly ground black pepper
1 tablespoon lemon juice
1 tablespoon lemon zest
1/4 cup premium quality olive oil

Steps:

  • In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended. Taste a leaf. Season again with salt, pepper, lemon juice or more oil, whatever is needed. Serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 1 gram

VEGAN TOFU FAJITAS



Vegan Tofu Fajitas image

I guarantee you will not miss the chicken or cheese when you eat these vegan tofu fajitas. Serve with Spanish rice and beans for a delicious meal. I got this recipe from Whole Foods Market and made a few modifications. The key to this recipe is the marinating, so be sure to let the tofu and vegetables marinate for at least 20 to 30 minutes.

Provided by Kcobb47

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 4

Number Of Ingredients 14

1 (16 ounce) package extra-firm tofu
½ lime, juiced
1 tablespoon ground cumin
1 tablespoon liquid amino acid (such as Bragg®)
1 pinch cayenne pepper
1 large red onion, thinly sliced
½ green bell pepper, sliced
½ red bell pepper, sliced
1 small jalapeno pepper, seeded and diced
cooking spray
4 (8 inch) whole wheat tortillas
1 avocado, sliced
1 Roma tomato, diced
½ cup chopped cilantro

Steps:

  • Dry tofu by pressing firmly with paper towels. Cut into strips and place in a wide dish.
  • Mix lime juice, cumin, liquid amino acid, and cayenne pepper together in a small bowl. Pour 1/2 of the mixture over the tofu; toss gently. Cover and let marinate in the refrigerator, 20 minutes to overnight.
  • Combine remaining lime juice mixture, red onion, green bell pepper, red bell pepper, and jalapeno in a large bowl. Toss well. Cover and let marinate in the refrigerator, 20 minutes to overnight.
  • Spray a large non-stick skillet with cooking spray and place over high heat. Cook and stir tofu until browned on all sides, 8 to 10 minutes. Transfer to a plate.
  • Spray the skillet with cooking spray again and place back over high heat. Add onion-pepper mixture; cook and stir until browned, 8 to 10 minutes. Return tofu to the skillet.
  • Warm tortillas and top with tofu mixture, avocado, tomato, and cilantro.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 39.9 g, Fat 15.1 g, Fiber 8.1 g, Protein 17.7 g, SaturatedFat 1.8 g, Sodium 411 mg, Sugar 4.1 g

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