Mesclun Salad with Roasted Tofu

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

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Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 38%
  • Fat: 3.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 7.5g
  • Carbohydrate: 6.4g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 2.2mg
  • Sodium: 311mg
  • Calcium: 83mg

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

  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.
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