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Mesclun Salad with Roasted Tofu

Yield 4 servings
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 450°.

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

  4. 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.