Vibrant Life Tofu Salad

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Vibrant Life Tofu Salad

 

2 1-pound containers lite firm silken tofu -- drained and pressed

2 garlic cloves -- minced

2 tablespoons honey

1 tablespoon soy oil

2 tablespoons reduced-sodium soy sauce (wheat free if necessary)

cooking spray

12 cups mixed salad greens -- cleaned

3/4 cup chopped red bell peppers

1 1/2 cups broccoli florets

6 ounces blanched pea pods -- cut in half

1 1/2 thinly sliced carrot coins

1/3 cup reduced-sodium soy sauce (wheat free if necessary)

1/4 cup water

2 tablespoons lemon juice

2 tablespoons sesame oil

 

Slice each drained tofu block into 1/2-inch thick slices; cover with paper

towel

and press. Combine garlic, honey, soy oil, and soy sauce. Spread half of the

marinade in the bottom of a glass baking dish and top with the tofu slices.

Spread the remaining marinade over the tofu. Refrigerate, covered, for 20

minutes to 2 hours.

 

Coat a large nonstick skillet with cooking spray and place over medium-high

heat

until hot. Remove tofu slices from marinade and add to skillet. Cook for 2

to 3

minutes on each side or until lightly brown; let cool. Cut each piece into

wide

strips. Combine salad greens, red bell peppers, broccoli, pea pods, and

carrots;

evenly divide among six plates. Top with tofu. Combine soy sauce, water,

lemon

juice, and sesame oil. Drizzle salad with dressing.

 

Source:

" http://www.vibrantlife.com/index.html "