Tofu and Cabbage Salad with Peanut Dressing

Tofu and Cabbage Salad with Peanut Dressing – Thanksgiving

Salad:

1 tbsp sesame oil
1 lb block firm tofu, cut into 1/2-inch strips
lengthwise
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
bite-sized cubes
2/3 cup chopped green onions

Peanut Dressing:

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.

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