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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A fabulous protein based vegetarian salad. Ingredients:
3 tablespoons canola oil |
2 tablespoons rice vinegar |
1 tablespoon honey |
2 teaspoons reduced sodium soy sauce |
1 teaspoon toasted sesame oil |
1 teaspoon minced fresh ginger |
1 1/4 teaspoons crushed red pepper flakes |
1/2 teaspoon salt |
14 ounces extra firm tofu, rinsed, patted dry and cut into 1-inch cubes |
8 cups mixed salad greens |
2 medium carrots, peeled, halved lengthwise and sliced |
1 large cucumber, chopped |
Directions:
1. Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger, crushed red pepper and salt in a bowl.
2. Place tofu and 2 tablespoons of the dressing in a large nonstick skillet.
3. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.
4. Remove from the heat; add 1 tablespoon of the dressing to the pan and stir to coat.
5. Toss greens, carrots and cucumber with the remaining dressing.
6. Serve immediately, topped with the warm tofu.
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