Tofu and Cabbage Salad with Peanut Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
If you're looking for a way to get soy-good-for-you tofu into your diet, call off the search. This cabbage-based blend busts the myth that tofu is tasteless. Our secret weapon: rich (but not fattening) peanut-yogurt dressing. Ingredients:
1 tbsp sesame oil |
1 lb block firm tofu, cut into 1/2-inch strips lengthwise |
1 medium head green or red cabbage, shredded or chopped (about 2 1/2 cups) |
3 medium cucumbers, peeled, seeded and cut into bite-sized cubes |
2/3 cup chopped green onions |
1/2 cup plain nonfat yogurt |
1/4 cup creamy peanut butter |
1 tbsp fresh lime juice |
1/2 tsp soy sauce (light or regular) |
Directions:
1. Heat oil in a medium skillet over medium heat. Pat tofu strips dry, then sauté until light brown (about 4 minutes per side). Combine vegetables in a large bowl. In a medium bowl, mix dressing ingredients with 2 tbsp water (puree in blender for a smoother texture). Pour 3/4 dressing over vegetables and toss. Top salad with tofu strips and drizzle on remainder of dressing.
2. Nutritional analysis per serving: 258 calories, 15 g fat (2.5 g saturated fat), 18.5 g carbohydrates, 16 g protein, 4 g fiber Nutritional analysis provided by Self
|
|