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Tofu Vegetable Salad

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  Tofu 1⁄2 Pound
  Soy sauce 2 Tablespoon
  Cider vinegar 2 Tablespoon
  Soybean oil 2 Tablespoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Tomatoes 1 Pound
  Green peppers 1⁄2 Pound
  Cucumbers 1⁄2 Pound
  White onions 2 Small
  Sesame seeds 2 Tablespoon

Cut the tofu into 1/2-inch cubes and empty into a bowl with the soy sauce, vinegar and 1/2 tablespoon of the oil.
Sprinkle with the pepper and mix well.
Marinate the tofu about 10 minutes, turning occasionally.
Score the tomatoes in a cross on the round end, dip in boiling water, skin them, remove the stem ends and cut into eighths, removing the seeds and liquid.
Quarter the green peppers, removing the stem ends, seeds and white membrane.
Briefly blanch in boiling water, then dip in cold water.
Cut horizontally into thin strips.
Peel, wash and cut the cucumbers into 1/2-inch cubes.
Slice the peeled onions into thin rings.
Empty all the vegetables into a bowl and pour the tofu marinade over them.
Mix the sesame seeds with the diced tofu.
Heat the remaining oil in a pan and saute the tofu with the sesame seeds about 10 minutes over medium heat, stirring frequently.
Mix the tofu with the vegetables.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 856 Calories from Fat 461

% Daily Value*

Total Fat 53 g81.3%

Saturated Fat 8.1 g40.3%

Trans Fat 0.2 g

Cholesterol 0 mg

Sodium 1752.4 mg73%

Total Carbohydrates 79 g26.2%

Dietary Fiber 19.3 g77.1%

Sugars 36.5 g

Protein 29 g57.2%

Vitamin A 97.3% Vitamin C 444.6%

Calcium 54.1% Iron 57%

*Based on a 2000 Calorie diet

Tofu Vegetable Salad Recipe