Tofu Salad Easy Vegan Make Ahead Moosewood Recipes

TOFU RICE SALAD

Steps:

• Marinate tofu in soy sauce, garlic, ginger and cayenne pepper for 30 minutes to 24 hours (alternatively, marinate in a favourite szechuan, teriyaki, or stir fry sauce).
• Whisk rice vinegar, olive oil, and pepper together.
• Steam broccoli and snow peas briefly until tender-crisp.
• Toss everything together and refrigerate until cold.
• (You can use any vegetables you like, just steam the harder ones to tender-crisp).

TOFU SALMON SALAD

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.

TOFU SALAD

Steps:

• Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger, crushed red pepper and salt in a bowl.
• Place tofu and 2 tablespoons of the dressing in a large nonstick skillet.
• Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.
• Remove from the heat; add 1 tablespoon of the dressing to the pan and stir to coat.
• Toss greens, carrots and cucumber with the remaining dressing.
• Serve immediately, topped with the warm tofu.

CHINESE TOFU SALAD

Steps:

• Chop tofu into desired sized pieces and marinate in soy ginger marinade overnight (or as long as possible).
• Drain tofu (keeping left-over marinade) and bake on a cookie sheet lined with parchment paper for 10 to 15 minutes or until golden brown.
• Allow tofu to cool and prepare other salad ingredients.
• Combine all ingredients and top with cashews, cilantro and sesame seeds.

TOFU "CHICKEN" SALAD

Steps:

• Cut tofu into 1/2 cubes and fry till golden brown, Mix tofu with mayo, onions, peppers and seasonings (use whatever seasonings you like).
• Add more or less mayo depending on how"wet" you like the salad.
• Best served in a pita pocket.