Tofu and Cabbage Salad with Peanut Dressing - Thanksgiving

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Tofu and Cabbage Salad with Peanut Dressing -

Thanksgiving

Salad:

1 tbsp sesame oil

1 lb block firm tofu, cut into 1/2-inch strips

lengthwise

1 medium head green cabbage, or red cabbage (or

mixed), 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

Peanut Dressing:

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)

 

 

 

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.

 

Makes 4 servings.

 

Nutritional analysis per serving: 258 calories, 15 g

fat (2.5 g saturated fat), 18.5 g carbohydrates, 16 g

protein, 4 g fiber

 

Source: SELF Magazine, July 2003

Formatted by Chupa Babi: 11.09.07

 

AuthorNote: 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.

 

 

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