Drain tofu on paper towels in refrigerator
On a large platter, spread ingredients in layers in the following order: tofu, salmon, tomato, onion, bean sprouts, watercress and 1/4 of the green onions.
In a saucepan, combine salad oil and garlic; bring to a boil.
Remove from heat and add soy sauce and the remaining green onions; mix well.
Pour dressing over salad; serve immediately.
Makes 8 servings.
In a shallow pan combine oils, lemon juice, shoyu and vinegar.
Combine with a wire whisk.
Cut tofu in half horizontally, then diagonally to form thin triangles about 1/4-inch thick.
Place into the bowl with the marinade and chill for at least an hour.
Arrange the cabbage on center of the plates.
Top with tofu.
Arrange the watercress around the edges. Place some shredded carrots in the center, with the scallions. Pour the marinade over all with a sprinkle of gomahsio.
Heat oil and add garlic.
Add shoyu and green onions.
Bring to boil and turn off.
In an 8 x 8-inch baking pan, slice tofu into cubes and lay in pan.
Layer onion, tomato, cucumber, watercress and tuna.
Pour sauce over it and refrigerate.
ubes.
To finish salad: Toss romaine and watercress with 5 tablespoons
et aside.
Drain the tofu, pat it dry, and cut
ith watercress and serve.
Serves 4 to 6 as a salad
Press the tofu between two cutting boards with
Mix the tomatoes, cucumbers, red onion, olives, avocado and lettuce in a large bowl with the dill, olive oil, red wine vinegar, and lemon juice.
Add salt and pepper to taste, toss.
Top with marinated tofu feta (recipe #448742).
cups).
Gingered Tofu: Drain the tofu and save the containers
To make tofu:
Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
Toss tofu with sesame seeds and oil in a large bowl until well coated.
Spread cubes in a single layer on prepared baking sheet and bake for 30 to 35 minutes, until browned. Turn occasionally and let cool when done.
To make salad:
Combine kimchee, peanuts, sesame oil in a large bowl. Add coleslaw mix, snow peas, carrots, onions, and baked tofu and mix well.
Serve immediately or store up to two days in refrigerator.
Crumble tofu.
Add other ingredients.
Mix well.
Serve on bread or crackers.
See Mustard recipe in Dairy Substitute & Sauces Section.
s balanced by the tofu.
For the salad:
Heat the
o melon mixture.
Arrange watercress and salad greens on 4 serving
Add carrot, bell pepper, onion, and parsley to food processor.
Pulse or process until veggies are minced well.
Drain tofu and press between towels to remove as much water as possible.
Crumble tofu in large bowl.
Add processed veggie mix, mayonnaise, nutritional yeast, and dijon mustard to tofu and mix well.
Add sea salt and pepper to taste.
Will keep refrigerated for three to four days.
ust tender. Set aside. Place tofu in a shallow bowl, add
Wash, trim and cut watercress into small pieces; place in large bowl.
Cut endive in 1/4-inch pieces.
Peel and section oranges.
Add endive and orange sections to the watercress. Combine remaining ingredients in jar; blend well.
Pour over salad; toss gently.
Place tofu between two layers of paper
Chop tofu into desired sized pieces and marinate in soy ginger marinade overnight (or as long as possible).
Drain tofu (keeping left-over marinade) and bake on a cookie sheet lined with parchment paper for 10 to 15 minutes or until golden brown.
Allow tofu to cool and prepare other salad ingredients.
Combine all ingredients and top with cashews, cilantro and sesame seeds.
Heat a grill pan on medium-high heat or preheat the grill to medium. Grill the red pepper and tofu until charred.
Combine red pepper, tofu, corn and greens in a large bowl. Drizzle with dressing and sprinkle with sesame seeds.