Asian Edamame And Tofu Chopped Salad Recipes

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ASIAN EDAMAME AND TOFU CHOPPED SALAD



Asian Edamame and Tofu Chopped Salad image

Categories     Salad     Side     Tofu     Spring     Vegan

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup frozen edamame, thawed
1/4 cup pine nuts
1 small zucchini, cut into 1/4-inch dice (about 1 cup)
1 small red or orange bell pepper, cut into 1/4-inch dice
2 large celery stalks, cut into 1/4-inch dice
4 to 5 ounces baked tofu, cut into 1/4-inch dice
1/4 cup thinly sliced scallions, green parts only
2 tablespoons olive oil
2 teaspoons dark sesame oil
2 tablespoons rice vinegar
Salt and freshly ground pepper to taste

Steps:

  • Cook the edamame according to package directions, then drain and rinse in a colander until cool.
  • Toast the pine nuts in a small, dry skillet over medium heat until golden.
  • Combine the edamame and pine nuts with the remaining ingredients in a serving bowl and toss together. Serve at once.
  • menu suggestions
  • See the menu with Tomato-Coconut Soup (page 39). Complete the meal with store-bought vegan spring rolls or corn on the cob.
  • This teams nicely with Gingery Rice with Sweet Potatoes and Peas (page 88). Add a simple salad of greens and tomatoes or any of the Recipe Not Required mixed greens salads (page 192).
  • To complete the meal with no additional recipes, make one of the Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121). Add a platter of cherry tomatoes, baby corn, and sliced cucumbers.
  • nutrition information
  • Calories: 330
  • Total Fat: 25g
  • Protein: 17g
  • Carbohydrates: 14g
  • Fiber: 4g
  • Sodium: 160mg

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