Tag: healthy salads

  QUICK AND EASY TOFU CUCUMBER SALAD

                     QUICK AND EASY TOFU CUCUMBER SALAD

My husband Gene asked me to create some different recipes with tofu, so here’s the newest one.

Ingredients:

  • 1 cup organic extra firm tofu cut into small cubes
  • 1 cup thinly sliced cucumber cut into half- moons (English or Persian best)
  • 1 cup diced fresh tomatoes
  • 2 cups radish or daikon sprouts. If you like a milder taste use alfalfa or clover sprouts).  Reserve until ready to plate & serve.

Dressing:

  • 2 tbls low sodium tamari or soy sauce
  • 2 tbls rice vinegar
  • 2 tbls toasted sesame oil
  • 2 tsp maple syrup or honey
  • 1 tbls finely minced fresh ginger
  • 1 tbls finely minced shallots or green onion
  • 2 tbls sesame seeds Plus 2 tbls reserved for garnish.

OPTIONAL: ¼ cup unsalted toasted sliced almonds or peanuts

Place all ingredients (except sprouts) in a bowl and fold gently together, then transfer to a flat covered container.

Mix all dressing ingredients together and pour over veggies & tofu.  Gently toss all veggies in dressing. OPTIONAL: fold in nuts.  Cover and marinate at least 15 minutes, but better a few hours.

To serve: make a bed of sprouts on a plate and top with marinated  veggies and tofu. Garnish with reserved sesame seeds….and ENJOY!!!

CALIFORNIA CONFETTI SALAD

This is one of my husband Gene’s favorite salads that is packed with superfoods like cilantro, baby kale, cabbage and ginger.

Gene and I like this combo best, but feel free to substitute veggies or add more variety of veggies to this recipe.

Ingredients:

½ savoy or green cabbage finely chopped

2 large handfuls baby kale finely chopped

4 Persian cucumbers or 1 cup English cucumbers diced

1 red bell pepper diced

1 large handful cilantro rough chopped

1  medium apple diced (Envy, Opal or Pink Lady apples work well)

½ cup organic raisons

1 cup halved cherry tomatoes or   1 cup  tomato diced (added at last minute after dressing)

Fold In Choice Of:

Shelled pistachios, peanuts, cubed cooked chicken breast, shrimp, white sesame seeds or pumpkin seeds

Toss all ingredients together until evenly mixed.

DRESSING:

2-3” fresh ginger peeled, rough chopped and then chopped finely in a food processor.  Add 3 cloves garlic or for subtler flavor, 1 tbls shallot, 4 tbls. mayo (or avocado mayo if vegan), 5 tbls rice vinegar, 3 tbls sesame oil and 2 tsp Dijon mustard to the ginger and process until smooth.

Cover the veggie mixture with the dressing and toss well adding  tomatos at the end.

Serve chilled.