Vegan Recipes

This salad had a really easy to make and has a fresh, slightly spicy, slightly sweet flavour. The softness of the tofu contrasts beautifully with the crunchy veggies and nuts. SO GOOD. I slightly edited the original recipe in terms of cooking times. I always fiddle with cooking times ever since I got into George Mateljan's World's Healthiest Foods book and website, which focuses on how to cook foods in a way to minimize nutritional loss.

If you don't have a scale, just approximate amounts, which worked perfectly for me. Balance is the key.

Tofu Salad
Serves 4

Ingredients

2 tsp thai sweet chili sauce
1/2 tsp grated fresh ginger
1 garlic clove, crushed
2 tsp soy sauce or tamari
2 tbsp oil (I used peanut)
250g (9oz) firm tofu (well-drained medium will do in a pinch)
100g (3 1/2 oz) snow peas
2 small carrots
100g (3 1/2 oz) red cabbage
2 tbsp chopped peanuts, very lightly toasted if you have the time

Tools: 1 small pot, 1 steamer, 1 bowl with cold water and ice

Combine the chili sauce, ginger, garlic, soy sauce and oil. Cut the tofu into 2cm (3/4 inch) cubes. Place the tofu in a bowl, pour the marinade over, and stir until thoroughly coated. Cover with plastic wrap and refrigerate for at least one hour.

Near the end of that hour, finely shred the cabbage (time it so that it gets to sit for at least 5-10 minutes before you use it -- sorry, I'm a huge nutrition nut, I can't help myself).

Then fill your bowl with cold water and a bit of ice. Fill a small pot (or the pot that fits your steamer) with about 1.5 inches of water and bring to a boil. Don't add the steamer/snow peas until the water has boiled. Steam the snow peas for 1 minute, but no longer! Take them immediately out of the steamer and put them in the cold water to stop them from cooking (you want them to be crispy).

Cut the carrots into batons. Add the snow peas, cabbage, and carrots to the tofu and toss lightly to combine. Sprinkle with chopped peanuts and serve immediately.


Recipe from Gourmet Vegetarian.