Stay healthy...eat a rainbow! Rainbow Tofu Salad

Easy and refreshing.

RAINBOW TOFU SALAD

1 lb Firm Tofu

2 c. Broccoli florets

1 1/4 c. Asparagus

1 c. Yellow Zucchini (½" pieces)

1/2 c. Orange Bell pepper or multi colored minis (½" pieces)

1 c. Grape Tomatoes (halved)

2/3 c. Edamame (soy beans) shelled

1/2 c. Black beans

Drain tofu on paper towels and cut into 1" cubes. Rinse and drain black beans.

Blanch broccoli and asparagus just to crisp/tender, then purge in ice water to stop further cooking, drain. Zucchini may be quickly blanched if you prefer, or left raw.

Mix veggies and tofu together with one of the following:

Mango Salsa or Salsa of your choice

Dill Dressing

Basil Dressing

Basil Dressing:

3 T Minced Basil

1 Garlic clove

1/2 c. Olive Oil

2T White Balsamic Vinegar

3 T Light Sour Cream

1 tsp. Dijon Mustard or Honey Dijon Mustard (I use Jack Daniel’s Honey Dijon Mustard)

Salt to taste

Blend all ingredients together in a mini processor or use an immersion blender. Stir dressing into the salad a little at a time, using only enough dressing to “lightly dress” the salad.

 

 

Technorati Tags: Tofu,Salad,Watercress Cottage,Recipe