Pea, Carrot, and Tofu Salad

To get a beautiful brown sear on the tofu, drain the tofu slices between several layers of paper towels to absorb the extra moisture before cooking. Sear the slices in a hot skillet, and while they cook, move them only to turn them over.

Yield: 4 servings (serving size: about 1 1/2 cups lettuce, 1 3/4 cups tofu mixture, and 1 teaspoon sunflower seed kernels)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 0.0%
  • Fat: 14.6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 7g
  • Protein: 15.9g
  • Carbohydrate: 33.2g
  • Fiber: 8.5g
  • Cholesterol: 0.0mg
  • Iron: 4.4mg
  • Sodium: 554mg
  • Calcium: 256mg

Ingredients

  • 1 (14-ounce) package water-packed firm tofu, drained
  • 2 tablespoons sesame oil
  • 1/2 cup light sesame ginger dressing
  • 1 (16-ounce) package frozen petite green peas, thawed
  • 1 cup matchstick-cut carrots
  • 1 (8-ounce) can water chestnuts, drained
  • 1/2 cup thinly sliced red onion
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium head Bibb lettuce, torn
  • 4 teaspoons roasted, unsalted sunflower seed kernels

Preparation

  1. 1. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; gently press out moisture. Cut tofu into 1-inch cubes.
  2. 2. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; cook 5 to 6 minutes on each side or until golden on all sides, stirring occasionally.
  3. 3. Combine tofu, dressing, and next 5 ingredients in a large bowl; toss gently to coat. Divide lettuce evenly among 4 plates. Top lettuce with 1 3/4 cups tofu mixture. Sprinkle evenly with sunflower seed kernels.
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