Tofu and Vegetable Salad
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
2
- Ingredients
- ½ bunch Broccoli
- 1 ½ cups Green beans
- 1 bunch Asparagus (ends trimmed)
- 1 cup frozen peas
- 4 ozs firm Tofu (cut into 6cm|2 1/2-inch slices)
- 4 scallions
- olive oil cooking spray
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1 tsp fresh Lime juice
- ½ tsp white wine vinegar
- ½ cup extra virgin olive oil
- 1 tsp salt
- ½ tsp peppers
Preparation steps
1.
Fill a stockpot with water and set on a high flame to bring to a boil. Once water boil, season with salt and gently drop in broccoli florets. Cook broccoli for 7-9 minutes, or until tender. Remove with a strainer and submerge into a large bowl of ice water.
2.
Next cook the green beans and asparagus in the boiling water for 4-6 minutes, or until done. Remove quickly and drop into the ice water. Lastly cook the frozen peas for 2 minutes and quickly remove and add to the rest of the vegetables in the ice bath.
3.
Heat grill to medium. Spray tofu and scallions with oil. Season with salt and pepper. Grill scallions 2 minutes per side and tofu 2 minutes per side turning often. Slice tofu into squares and chop the scallions. Combine veggies, tofu and chopped scallions in a bowl and place in the refrigerator for 15 minutes to cool.
4.
To make the dressing combine the dijon, lemon juice, lime juice, white wine vinegar and olive oil into a bowl; whisk until smooth. Season with salt and pepper. Divide veggies and tofu between 2 bowls; drizzle each with 2 tablespoon dressing and serve.
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