Mesclun Salad with Roasted Tofu

recipe
For a light lunch entrée, serve this salad with some crusty French bread and a bowl of minestrone. Use either romaine or mesclun, a mix of gourmet greens.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 86
Caloriesfromfat 38 %
Fat 3.6 g
Satfat 0.6 g
Monofat 1.5 g
Polyfat 1.3 g
Protein 7.5 g
Carbohydrate 6.4 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 2.2 mg
Sodium 311 mg
Calcium 83 mg

Ingredients

1 (12.3-ounce) package reduced-fat firm tofu, drained
2 teaspoons dry sherry
2 teaspoons low-sodium soy sauce
1 teaspoon dark sesame oil
8 cups gourmet salad greens
1 cup (1/4-inch-thick) slices peeled cucumber
1/4 cup chopped green onions
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1 teaspoon red wine vinegar
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced

Preparation

Cut the tofu lengthwise into 4 slices. Place the slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Cut each slice diagonally into 2 triangles. Place the tofu in a shallow baking dish. Combine the sherry, soy sauce, and sesame oil in a small bowl. Pour over tofu, and refrigerate 20 minutes.

Preheat oven to 450°.

Bake at 450° for 25 minutes. Cool to room temperature; chill 30 minutes.

Combine the greens, cucumber, and onions. Combine the juice and remaining ingredients; stir with a whisk. Drizzle juice mixture over greens, and toss well to coat. Place 2 cups salad on each of 4 plates; top each portion with 2 tofu triangles.

Note:

Jeanne Lemlin,

May 2001
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