Friday, May 25, 2012

Tofu Teriyaki Salad with Orange Vinaigrette

One Year Ago Asparagus Pannini with Spring Vegetable Spread & Carrot Chips

Throw together this quick teriyaki marinade for just about anything including tofu before baking it off and serving it over a fresh vegetable salad with orange vinaigrette. This meal leaves you full without feeling guilty.

Teriyaki Tofu
serves 2
1/2 cup tamari
1/4 cup rice vinegar
2 tbl organic light brown sugar
2 garlic cloves, minced
1-1" piece fresh ginger, minced
1 lb extra firm tofu, drained and pressed, 4 slices

Combine the tamari, vinegar, brown sugar, garlic and ginger. Pour over the tofu and marinate for at least one hour to overnight.
Preheat the oven to 375. Grease a baking sheet and bake for 30 minutes, toss and bake for 30 minutes more.

3 cups salad greens
1 carrot, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cucumber, thinly sliced
1 cup sprouts
1/4 cup roughly chopped cilantro

Combine all of the vegetables , toss with dressing and serve under the tofu.

Orange Vinaigrette
1/4 cup rice vinegar
2 tbl orange marmalade
1 tbl maple syrup
1 shallot, minced
1 garlic clove, minced
juice of 1 orange
salt and pepper
1/4 cup extra virgin olive oil

Combine the vinegar, marmalade, maple, shallot, orange juice, salt and pepper to taste. While whisking vigorously, slowly stream in the oil to until the dressing has emulsified. 

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.