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Tofu and Vegetable Salad

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Ingredients
  Tofu 16 Ounce
  Fennel bulb 1
  Green bell pepper 1
  Red bell pepper 1
  Celery stalk 4
  Red onion 1⁄2
For marinade
  Salad oil 1 Cup (16 tbs)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Soy sauce 2 Tablespoon
  Lime juice 1 Teaspoon
  Garlic salt 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Fennel seed 1 Teaspoon
Directions

1. Cut fennel bulb, peppers, celery and onion into match-stick sized pieces.
2. Cut tofu into bite size cubes. Place tofu and vegetables in a glass bowl.
3. Whisk together all the marinate ingredients. Pour over vegetables & tofu, toss. Marinate in refrigerator for 24 hours or at least over night. Serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Tofu
Interest: 
Quick, Healthy
Preparation Time: 
15 Minutes

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3.936665
Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2478 Calories from Fat 2106

% Daily Value*

Total Fat 238 g366.2%

Saturated Fat 12.2 g61.1%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 2761.8 mg115.1%

Total Carbohydrates 64 g21.4%

Dietary Fiber 19.4 g77.6%

Sugars 23.2 g

Protein 32 g63.9%

Vitamin A 111.2% Vitamin C 537.1%

Calcium 43.1% Iron 49.8%

*Based on a 2000 Calorie diet

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Tofu And Vegetable Salad Recipe