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Showing posts with label tofu salad. Show all posts
Showing posts with label tofu salad. Show all posts

Friday, February 19, 2016

Broccoli and Tofu Salad

Yet another vegan recipe !! In my quest to give up meat and dairy, I am slowly and steadily introducing new recipes in our everyday menu. Though it is going to be kinda tough given the fact that both my husband and kid love their fish and poultry, I am not giving up yet. Rather I make it a point to try out alternate dishes for myself which can be prepared in a jiffy.

This recipe for example is simple and yet loaded with nutrients. Broccoli and tofu married with a mild seasoning of Asian flavours, this salad can serve as a major proportion of one's lunch. I prefer to have it with some soup or toasted brown bread.

Read on for this recipe -

Preparation Time - 10 mins

Ingredients -

  • 2 cups broccoli
  • 100 gm tofu
  • 2-3 garlic flakes ( finely chopped )
  • 1 1/2 tsp soy sauce
  • 1 tsp toasted sesame seeds
  • 3-4 dry red chilis
  • 1 tsp honey
  • salt to taste
  • 1 tsp canola oil / rice bran oil
  • 1/2 of 1 lemon
  • a dash of pepper

Preparation - Steam the broccoli florets.

Cut the tofu into thin long strips.

Cooking - Heat the oil in a skillet. Add the dry red chilis and garlic. Fry till fragrant.

Throw in the tofu and soy sauce. Toss for 1-2 mins.

Add the broccoli florets. Season with salt. Toss for 2-3 mins.

Finally add the honey, pepper and lemon juice. Mix gently to coat the broccoli and tofu with the seasoning.

Remove from the flame and sprinkle the toasted sesame seeds over the salad.

Serve warm.

Note - Additionally nuts and carrots can also be added to this salad to make it more interesting.

Sunday, September 7, 2014

Roasted Corn - Tofu Salad

By now most of you would be aware that I am into substituting at least 1 lunch per week for a salad. I usually prefer to do it when I have had a heavy dinner the previous day or even when I am feeling plain lazy. Along with the mandatory veggies, I also try to include some high protein stuff which helps me keep full for a long time. And one of the best vegan sources of protein is Tofu. Though I have ignored this ingredient for a long time now, I hope to gradually make it a part of my weekly menu.

This is a simple salad and I wanted the dressing to be something very light and tangy. The corn reminded me of the roadside vendors selling the roasted delicacy during the monsoons. They usually rub it with a mix of lemon juice, chili powder and black salt. I have used the same dressing along with a spot of mustard sauce and very little jaggery to add a hint of sweetness.

Read on for the recipe -

Preparation Time - 10 mins

Ingredients -

  • 1/2 cup firm tofu (diced)
  • 1/2 cup roasted corn on the cob
  • 1/2 cup cucumber slices
  • 1 medium sized tomato
  • shredded lettuce (optional)

For the dressing -

  • 1/2 tsp lemon juice
  • 2 pinch red chili powder
  • 2 pinch black salt
  • a dot of mustard sauce (optional)/a pinch of chat masala
  • 1/4 tsp jaggery
  • salt to taste

Preparation - Soak the tofu in hot water for 5 mins. Drain off the water. Allow the tofu to cool.

Using a sharp knife, slice the corn off the cob.

Add all the ingredients for the dressing into a mixing bowl. Whisk together till the jaggery is dissolved.

Soak the cucumber, tomato and lettuce in a bowl of ice cold water to retain their crunch.

Add the tofu, corn, cucumber, lettuce and tomato to the same bowl. Toss together till everything is coated with the dressing.

Serve immediately.

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