Salmon Salad With Tofu Recipe 4
SALMON & TOFU SALAD
Salmon and tofu salad with tomatoes, onions, and arugula.
Categories All Sides and Salads Recipes
Time 55m
Number Of Ingredients 14
Steps:
- Cut tofu and place on paper towels to drain. Change out paper towels at least 3-4 times or until not fully soaked. Set aside.
- In a pot on medium heat, add oil and garlic. Cook just until garlic begins to slightly brown. Turn off the heat and remove garlic or mince garlic to leave in oil. Add grated ginger and let oil cool. When cool, add soy. sesame oil, mirin, and rice vinegar. Place in the fridge to chill.
- Lay cut tofu in a single layer on the bottom of a 8" x 8" dish. In this order, top tofu with onions, salmon, tomatoes, green onions, and arugula. Place in the fridge to chill through.
- About 30 minutes before serving, add sauce over top and place in the fridge to chill. This will allow the tofu to absorb some of the sauce. Serve cold.
TOFU SALMON SALAD
I adapted this recipe to fit the Jorge Cruise 3 hour diet plan, from one that I usually make. Very nice in the summer. This makes 4 main course servings.
Provided by Wenstar
Categories Soy/Tofu
Time 12m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and minced garlic over medium heat for two minutes to infuse the oil and take the bite out of the garlic.
- Remove from heat and add the rest of the dressing ingredients. Set aside to cool while assembling the salad.
- Cut the tofu into 1 inch cubes and layer in the bottom of a large bowl. Top with the bean sprouts, then the tomatoes, bell peppers, sliced onions, and salmon.
- Pour the dressing over evenly and garnish with the sliced green onions.
- Serve with some steamed rice.
Nutrition Facts : Calories 368.4, Fat 18.5, SaturatedFat 3.3, Cholesterol 69.8, Sodium 1272.7, Carbohydrate 19.7, Fiber 7.2, Sugar 8.4, Protein 38.6
ASIAN-STYLE SALMON OR TOFU
Came from my nutritionist. When you're running really short on time, you can substitute the from-scratch sauce with your favorite Asian dressing (just check the ingredients to make sure there's no high fructose corn syrup!). You can substitute the salmon fillets for firm tofu. If you do that, make sure you marinate the tofu in the dressing for about 2 hours.
Provided by MarissaB
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400.
- Tear off four 15-inch squares of parchment paper. Arrange them evenly on baking sheets.
- Divide the bok choy and bell pepper evenly on the squares.
- Place the salmon (or tofu) on top of the vegetables and sprinkle with pepper. Top each square with scallions.
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, and ginger. Spoon the mixture over the salmon or tofu.
- Top with another 4 squares of parchment paper and fold the edges over several times to seal.
- Bake for 15 minutes. When done baking, slit the parchment paper to open and serve, being cautious of the hot steam.
- For Vegetarian use only the Tofu.
Nutrition Facts : Calories 257.4, Fat 8.1, SaturatedFat 1.3, Cholesterol 87.5, Sodium 701.9, Carbohydrate 8.7, Fiber 3.2, Sugar 4.2, Protein 38
SALMON SALAD WITH TOFU RECIPE - (4/5)
Provided by es123
Number Of Ingredients 9
Steps:
- Cream together the tofu, lemon juice, olive oil, salt, pepper and hot sauce until fairly smooth, and set aside. In a medium bowl combine the celery, onion and salmon. Gently mix in the tofu mixture. Adjust seasoning. Serve on whole wheat bread or inside a pita.
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