Tofu Salad With Carrots And Bell Peppers Recipes

PEA, CARROT AND TOFU SALAD

Steps:

• Place tofu on several layers paper towels. Cover tofu with additional paper towels; gently press out moisture. Cut tofu into 1-inch cubes.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add tofu; cook 10 to 12 minutes, turning once and stirring occasionally, until golden on all sides.
• In large bowl, mix tofu, dressing, peas, carrots, water chestnuts, onion and pepper; toss gently to coat. Divide lettuce among 4 serving plates. Top with tofu mixture. Sprinkle with sunflower nuts.

STIR-FRIED TOFU WITH CARROTS AND RED PEPPERS

Steps:

• Cut the tofu into 1/4-inch matchsticks and place them on paper towels. Place another paper towel on top and prepare the remaining ingredients.
• In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's reach of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until it begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
• Swirl in the remaining oil and add the carrots, red pepper, mushrooms, and spring onion or red onion. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender, stir in the cilantro and serve.

TOFU SALAD WITH CARROTS AND BELL PEPPERS

Steps:

• Add carrot, bell pepper, onion, and parsley to food processor.
• Pulse or process until veggies are minced well.
• Drain tofu and press between towels to remove as much water as possible.
• Crumble tofu in large bowl.
• Add processed veggie mix, mayonnaise, nutritional yeast, and dijon mustard to tofu and mix well.
• Add sea salt and pepper to taste.
• Will keep refrigerated for three to four days.