0 (0)

Categories: Quick and Easy, Salads, Vegetarian

Tofu salad

Tofu salad
Los Angeles Times

Want to get more soy into your diet? Try this nice, cool Tofu Salad. It's a good source of protein and surprisingly hearty. Good, too, if you're someone who's trying to avoid red meat. The ingredients can be found at ... Read more

Total time: 15 minutes | Serves 2 to 4
  • 4 tablespoons toasted sesame seeds
  • 2/3 cup mayonnaise
  • 1/4 cup rice vinegar
  • 1 tablespoon minced ginger root
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons mirin
  • 1 tablespoon water
  • 1 (14-ounce) carton medium tofu
  • 1 tomato, sliced
  • 1 small Japanese cucumber, sliced
  • 1/4 cup daikon sprouts, bottoms trimmed
  • 1/2 cup bonito flakes
  • 1/2 cup thinly sliced nori (dried seaweed)

Step 1Blend together sesame seeds, mayonnaise, vinegar, ginger, soy sauce, mirin and water until smooth. Set aside in refrigerator.

Step 2Drain tofu and pat dry with paper towels. Cut into cubes and place in medium bowl. Arrange tomato slices, cucumber slices and sprouts on top.

Step 3Pour dressing over and garnish with bonito flakes and seaweed.

Each of 4 servings:
361 calories; 1,643 mg sodium; 10 mg cholesterol; 26 grams fat; 29 grams carbohydrates; 21 grams protein; 2.96 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Quick and Easy
Summer Salad with Israeli Couscous
Autumn vegetable hash
Sweet pea soup