Mushroom, Watercress, and Tofu Salad

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Mushroom, Watercress, and Tofu Salad

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces firm tofu

3 to 4 tablespoons cider vinegar

1 teaspoon soy sauce

1/2 teaspoon mustard powder

1 small garlic clove -- minced

salt to taste

pepper to taste

1/2 cup olive oil

2 bunches watercress

1/4 pound button mushrooms -- thinly sliced

1/2 tablespoon dried basil

1/2 tablespoon dried dill

1/2 tablespoon dried marjoram

1/2 tablespoon dried thyme

 

Serves 4 to 6

 

In a bowl, mix the vinegar, soy sauce, dry mustard, garlic, salt, and pepper.

Whisk in the oil, and set aside.

 

In another bowl, mash the tofu, and toss it with the dressing.

 

Add the watercress, mushrooms, and herbs, toss again, and serve.

 

Description:

" The slightly peppery taste of the watercress brings the mellow

mushrooms and tofu to life. "

 

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Per Serving (excluding unknown items): 323 Calories; 30g Fat (75.9% calories

from fat); 6g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

102mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 5 1/2

Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0