Tofu Salad Easy Vegan Make Ahead Moosewood Recipes

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TOFU SALAD - EASY VEGAN - MAKE AHEAD (MOOSEWOOD)

Courtesy of the original Moosewood Cookbook. Love that you can make it ahead and just pull it out of the fridge at serving time. I'm serving this at a birthday party buffet to make sure there is something substantial for vegetarians/vegans in the group. The book recommends stuffing this salad into pita bread to make it a meal, which I've never tried but sounds great. Prep time includes the minimum 2 hours for marinading. Serves 6 as the main attraction, but more if it's a side dish. Enjoy!

Provided by magpie diner

Categories     Soy/Tofu

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 20



Tofu Salad - Easy Vegan - Make Ahead (Moosewood) image

Steps:

  • Combine marinade ingredients in a large bowl.
  • Cut the tofu into 1/2 inch cubes and add it along with the salad veggies into the marinade. Stir gently.
  • Cover and let marinade at room temperature for at least two hours. You can prepare this a few days in advance, in which case just keep it in the fridge.
  • Serve cold or at room temperature, sprinkled with all or some of the toppings.

Nutrition Facts : Calories 162.7, Fat 12.4, SaturatedFat 2, Sodium 616.9, Carbohydrate 6.9, Fiber 1.6, Sugar 4.1, Protein 8.5

4 tablespoons sesame oil
5 tablespoons rice vinegar or 5 tablespoons cider vinegar
1 tablespoon sugar (or your choice of sweetener)
3 tablespoons tamari or 3 tablespoons light soy sauce
3 garlic cloves, minced
1/4 teaspoon salt, to your taste
1 dash crushed red pepper flakes, to your taste
1 teaspoon fresh ginger, minced (optional)
1 lb extra firm tofu, well drained (6 cakes)
12 medium mushrooms, left whole
1 small carrot, grated (or in matchsticks)
1 small bell pepper, finely chopped (any colour except green)
1 -2 cup cabbage, shredded (optional)
1 -2 shallot, minced (optional)
fresh mung bean sprouts (optional)
1/2 cup coarsely chopped peanuts (optional)
minced fresh cilantro (optional)
minced fresh parsley (even basil would be nice) (optional)
1 fresh tomato, diced (optional)
sesame seeds (optional)

QUICK AND EASY TOFU SALAD

This is a super easy tofu salad that tastes great! We always keep a package of tofu in the fridge for a quick meal. Also good as leftovers to allow the tofu to soak up the seasonings.

Provided by Katrina Sherman Opgenorth

Categories     Salad

Time 10m

Yield 2

Number Of Ingredients 5



Quick and Easy Tofu Salad image

Steps:

  • Stir tofu, green onions, sesame oil, soy sauce, and rice vinegar together with a spoon.

Nutrition Facts : Calories 200.4 calories, Carbohydrate 4.9 g, Fat 15.3 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 462.3 mg, Sugar 1.2 g

1 (12 ounce) package firm tofu, cut into 1-inch cubes
2 green onions, diced
3 teaspoons sesame oil
3 teaspoons soy sauce
1 teaspoon rice vinegar

CURRIED TOFU SALAD

This is a favorite lunch food. Similar to egg salad but w/o the egg. Can be served as a sandwich or as a dip w/ vege crudites. I've seen similar recipes -- this is my favorite way to make it!! Enjoy!!

Provided by msmia

Categories     Spreads

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7



Curried Tofu Salad image

Steps:

  • To press liquid out of tofu: place in a flat-bottomed sieve, put a plate on top and weight it down w/ something heavy-- after about an hour you'll probably have about 1/4- 1/2 cup of liquid pressed out.
  • Chop tofu, not too small-- I use an wire egg slicer.
  • Combine tofu, celery& onion.
  • Add mayo, curry, lemon juice, and salt&pepper.
  • Gently mix.
  • Can use immediately but will be more flavorful if left in refridge for several hours to overnight.
  • Great as a sandwich filling (similar to egg salad) or as a dip for vege crudites.
  • Enjoy!

Nutrition Facts : Calories 83.9, Fat 4.4, SaturatedFat 0.9, Sodium 21.4, Carbohydrate 4.8, Fiber 1.9, Sugar 1.5, Protein 8.6

14 ounces extra firm tofu (w/ liquid pressed out)
1/2 medium red onion, finely minced
1 stalk celery, finely minced
1/4 cup Miracle Whip or 1/4 cup mayonnaise, more if desired
4 teaspoons curry powder (or more)
1/4 lemon, juice of
salt and pepper

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