Mesclun Salad with Roasted Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For a light lunch entrée, serve this salad with some crusty French bread and a bowl of minestrone. Use either romaine or mesclun, a mix of gourmet greens. Ingredients:
1 (12.3-ounce) package reduced-fat firm tofu, drained |
2 teaspoons dry sherry |
2 teaspoons low-sodium soy sauce |
1 teaspoon dark sesame oil |
8 cups gourmet salad greens |
1 cup (1/4-inch-thick) slices peeled cucumber |
1/4 cup chopped green onions |
2 tablespoons fresh lemon juice |
1 teaspoon olive oil |
1 teaspoon red wine vinegar |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 garlic clove, minced |
Directions:
1. Cut the tofu lengthwise into 4 slices. Place the slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Cut each slice diagonally into 2 triangles. Place the tofu in a shallow baking dish. Combine the sherry, soy sauce, and sesame oil in a small bowl. Pour over tofu, and refrigerate 20 minutes.
2. Preheat oven to 450°.
3. Bake at 450° for 25 minutes. Cool to room temperature; chill 30 minutes.
4. Combine the greens, cucumber, and onions. Combine the juice and remaining ingredients; stir with a whisk. Drizzle juice mixture over greens, and toss well to coat. Place 2 cups salad on each of 4 plates; top each portion with 2 tofu triangles.
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