Cold Tofu and Scallion Salad
1 min readDelicious on its own, this no-cook tofu dish also makes an excellent filling for sandwiches or lettuce wraps. For a pretty luncheon salad, serve on a bed of baby spinach and garnish with cherry tomatoes.
MAKES 4 SERVINGS
1 (16-ounce) package medium-firm tofu, drained, cut into 1⁄2-inch cubes
2 scallions, green parts only, thinly sliced
1 tablespoon toasted (dark) sesame oil
1 teaspoon reduced-sodium soy sauce
1 teaspoon vegetarian oyster sauce or mushroom soy sauce (optional)
1 teaspoon Chinese hot oil (optional)
1⁄2 teaspoon salt
Freshly ground black pepper, to taste
In a medium bowl, gently toss all ingredients until thoroughly combined. Let stand at room temperature 15 minutes before tossing again and serving. Alternatively, cover and refrigerate up to 2 days and serve chilled.
{PER SERVING} Calories 130 • Protein 9g • Total Fat 10g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 3g • Dietary Fiber 2g • Sodium 326mg
