Curried Tofu Salad
Category: Salads
Servings: 4
Prep + Cooking Time: 30 Minutes
- ¼ cup coconut milk
- 2 tablespoons curry powder
- 1 tablespoon minced garlic
- 3 tablespoons reduced-sodium soy sauce, divided
- 14 ounces extra-firm tofu, drained and cut into ½-inch thick, 1½-inch cubes
- 1/3 cup rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon red curry paste
- 6 cups Romaine lettuce
- 2 cups grated carrots
- 2 cups thinly sliced onions
- 1 cup thinly sliced red bell peppers
- 1 cup thinly sliced green bell peppers
- 1 cup thinly sliced scallions
- ¼ cup chopped fresh cilantro
Directions:
- In a wide bowl, combine coconut milk, curry powder, garlic, and 1 tablespoon soy sauce. Add tofu, and turn to coat. Cover and chill 1 hour.
- Preheat broiler.
- On a foil-lined baking sheet, arrange tofu pieces in single layer. Coat lightly with cooking spray and broil 4 minutes. Turn tofu, spray with cooking spray, and broil another 4 minutes or until golden brown. Remove from broiler.
- Meanwhile, in a medium bowl, whisk together vinegar, honey, lime juice, curry paste, and remaining soy sauce.
- In a large bowl, combine lettuce, carrots, onions, red peppers, green peppers, scallions, half of cilantro, and tofu. Add dressing and toss well. Divide among 4 bowls and top with remaining cilantro.
Nutrition Info:
340 calories (17g protein, 34g carbohydrate, 12g fat, 659mg sodium) per serving
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