Tofu and Cabbage Salad with Peanut Dressing – Thanksgiving
1 tbsp sesame oil
1 lb block firm tofu, cut into 1/2-inch strips
1 medium head green cabbage, or red cabbage (or
mixed), shredded or chopped (about 2 1/2 cups)
3 medium cucumbers, peeled, seeded and cut into
2/3 cup chopped green onions
1/2 cup plain nonfat yogurt
1/4 cup creamy peanut butter
1 tbsp fresh lime juice
1/2 tsp soy sauce (light or regular)
Heat oil in a medium skillet over medium heat. Pat tofu strips dry, then sauté until light brown (about 4 minutes per side). Combine vegetables in a large bowl.
In a medium bowl, mix dressing ingredients with 2 tbspwater (puree in blender for a smoother texture). Pour3/4 dressing over vegetables and toss.
Top salad with tofu strips and drizzle on remainder of dressing.
Makes 4 servings.
Nutritional analysis per serving:
258 calories, 15 g fat (2.5 g saturated fat), 18.5 g carbohydrates, 16 g protein, 4 g fiber
Source: SELF Magazine, July 2003
Formatted by Chupa Babi: 11.09.07
AuthorNote: If you’re looking for a way to get soy-good-for-you tofu into your diet, call off the search. This cabbage-based blend busts the myth that tofu is tasteless. Our secret weapon: rich (but not fattening) peanut-yogurt dressing.