Amanda's Kitchen Recipe Archive

Tofu Salad

Vegan
Preparation:  15 - 30 minutes
Serves 4
 
• 1 lb firm tofu
• 1 ½ c. bean sprouts
• ½ c. pineapple, cubed
• ½ c. carrots, julienned
• ¼ c. celery, julienned
• 1 small tomato, sliced
• ¼ fresh coriander, chopped
• 4 tsp tamari or light soy sauce
• 4 tsp lemon juice
• ½ tsp palm sugar
• 1 thai chili pepper (optional)

 
1. Cut tofu into strips.
2. Heat a non-stick frying pan and brown tofu strips.
3. Meanwhile, blanch bean sprouts in boiling water for 30 seconds (optional).
4. Toss together fried tofu, bean sprouts, pineapple, celery, carrot, tomato and coriander.
5. In a small jar, mix together tamari, lemon juice, palm sugar and thai chili.  Cap jar and shake well.
6. Toss dressing with the salad ingredients.
7. Serve immediately.


To make this a hearty meal, serve over a plate of grains
like couscous, bulghur, millet or quinoa.
 

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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: May 25, 2000

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