Marinated Tofu Salad With Capers Recipes

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MARINATED BAKED TOFU



Marinated Baked Tofu image

I am addicted to baked tofu!! Thank you Mollie Katzen and The Enchanted Broccoli Forest for the excellent marinade recipe! The tofu never lasts long enough to make it into a stir-fry at my house. I end up eating it by itself. I love it hot or cold. And of course absolutely everything to do with this recipe can be adapted to taste or what you have in the kitchen. Enjoy!

Provided by Stellula

Categories     Lunch/Snacks

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 8

1 (16 ounce) package firm tofu or 1 (16 ounce) package extra firm tofu, in water
3 -4 tablespoons soy sauce
1 -2 minced garlic clove, to taste
1 tablespoon fresh grated ginger, to taste
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 -2 teaspoon honey (optional) or 1 -2 teaspoon sugar (optional)
1 tablespoon olive oil

Steps:

  • Drain tofu and cut into 1" cubes.
  • Mix all other ingredients together except olive oil.
  • Pour marinade over tofu and cover.
  • Refrigerate overnight or longer (I've left it for 3 nights).
  • Lightly grease baking pan or sheet with olive oil.
  • Arrange tofu in single layer on sheet, making sure not to forget the garlic and ginger from the marinade dish.
  • Bake at 350 degrees for 50-60 minutes, flipping tofu at least once during the process, until brown and slightly crispy.

MARINATED TOFU SALAD WITH CAPERS



Marinated Tofu Salad with Capers image

This fresh and satisfying vegetarian salad keeps well and never fails to please. Wholesome, delicious, and company-worthy. A very pretty salad that can be made up in a hurry. Makes great leftovers and improves with longer marination. If marinated tofu is stored separately, this makes a fantastic and filling boxed lunch choice. Try adding a can of drained, flaked white tuna for variety.

Provided by STONESOUP

Categories     Salad

Time 25m

Yield 10

Number Of Ingredients 11

¼ cup olive oil
2 tablespoons white vinegar
1 teaspoon salt
1 teaspoon basil
½ teaspoon ground black pepper
½ teaspoon oregano
1 (12 ounce) package firm tofu, drained and cut into 1/2-inch cubes
2 tablespoons capers
1 head leafy dark green lettuce - torn, washed, and spun dry
10 cherry tomatoes, halved
¼ red onion, thinly sliced for garnish (or as preferred)

Steps:

  • Whisk olive oil, vinegar, salt, basil, pepper, and oregano together in a bowl.
  • Put tofu cubes in a large bowl. Pour marinade over tofu; add capers. Marinate tofu, stirring occasionally, for at least 10 minutes.
  • Combine lettuce and tomatoes in a separate large bowl. Pour tofu mixture over lettuce and toss. Garnish with red onion.

Nutrition Facts : Calories 83.4 calories, Carbohydrate 2.7 g, Fat 7.1 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 1 g, Sodium 295.6 mg, Sugar 0.5 g

VEGAN CAESAR SALAD WITH CRISPY BAKED TOFU



Vegan Caesar Salad with Crispy Baked Tofu image

This Vegan Caesar Salad is a dairy-free take on the classic. It's topped with the best vegan caesar dressing and plenty of crispy baked tofu.

Provided by Emilie

Categories     Salads

Time 45m

Yield 4

Number Of Ingredients 17

1 14-ounce package extra-firm tofu, drained and pressed*
1 tablespoon avocado oil or other high-heat oil
1 tablespoon nutritional yeast
2 teaspoons Italian seasoning
¼ teaspoon turmeric (optional, for color)
Salt and pepper, to taste
½ cup raw cashews, soaked in water overnight
1/3 cup water
¼ cup lemon juice
2-3 garlic cloves
3 tablespoons nutritional yeast
2 teaspoons capers
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
6 cups romaine lettuce or mixed greens
1 cup cherry tomatoes, halved

Steps:

  • Preheat oven to 400F. Lightly grease a baking sheet.
  • Cut tofu into 1-inch cubes; place in a medium bowl. Add oil, Italian seasoning, nutritional yeast, salt and pepper; toss to combine.
  • Arrange tofu cubes in a single layer on the baking sheet. Bake for 30 minutes, flipping halfway through.
  • In a blender or food processor, add all ingredients for the dressing. Blend until completely smooth.
  • In a large bowl, add lettuce, tomatoes, baked tofu and Caesar dressing; toss to combine.
  • Serve immediately. Store in the fridge for up to 4 days.

Nutrition Facts : Calories 269, Sugar 3.7 g, Sodium 233 mg, Fat 16.7 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 15.3 g, Fiber 5.1 g, Protein 16.7 g, Cholesterol 0 mg

MARINATED TOFU SALAD WITH CAPERS



Marinated Tofu Salad with Capers image

This fresh and satisfying vegetarian salad keeps well and never fails to please. Wholesome, delicious, and company-worthy. A very pretty salad that can be made up in a hurry. Makes great leftovers and improves with longer marination. If marinated tofu is stored separately, this makes a fantastic and filling boxed lunch choice. Try adding a can of drained, flaked white tuna for variety.

Provided by STONESOUP

Categories     Salad Recipes

Time 25m

Yield 10

Number Of Ingredients 11

¼ cup olive oil
2 tablespoons white vinegar
1 teaspoon salt
1 teaspoon basil
½ teaspoon ground black pepper
½ teaspoon oregano
1 (12 ounce) package firm tofu, drained and cut into 1/2-inch cubes
2 tablespoons capers
1 head leafy dark green lettuce - torn, washed, and spun dry
10 cherry tomatoes, halved
¼ red onion, thinly sliced for garnish (or as preferred)

Steps:

  • Whisk olive oil, vinegar, salt, basil, pepper, and oregano together in a bowl.
  • Put tofu cubes in a large bowl. Pour marinade over tofu; add capers. Marinate tofu, stirring occasionally, for at least 10 minutes.
  • Combine lettuce and tomatoes in a separate large bowl. Pour tofu mixture over lettuce and toss. Garnish with red onion.

Nutrition Facts : Calories 83.4 calories, Carbohydrate 2.7 g, Fat 7.1 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 1 g, Sodium 295.6 mg, Sugar 0.5 g

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