Broiled Tofu Salad with Raspberry Vinaigrette Dressing

Broiled Tofu Salad with Raspberry Vinaigrette Dressing
    Broiled Tofu Salad with Raspberry Vinaigrette Dressing 

    This Tofu salad has nearly 17.2 grams of protein and 6 grams of fiber. 
    Broiled Tofu Salad with Raspberry Vinaigrette Dressing


    • 1 tbsp. sesame oil  
    • 1 clove of garlic - minced  
    • 3 tbsp. light soya sauce  
    • 2 cups firm tofu chopped in cubes  
    • 4 cups mixed salad greens  
    • 4 cups baby spinach leaves  
    • 2 cups strawberries - chopped 
    •  1 can of mandarin oranges - 
    • drained  
    • ½ lb snow peas - halved  
    • ½ cup toasted nuts (pecans, hazelnuts, or walnuts)  
    • ½ cup raspberry vinaigrette dressing  

    1. In a pan, add soy sauce, sesame oil, and garlic. Toss in the tofu and mix to coat evenly. Set aside for an hour.  
    2. Turn on broiler and place the coated tofu close to it and broil for 6-8 minutes. It should remain crisp and white in color.  
    3. Prepare the salad by mixing salad greens, oranges, nuts, spinach and peas. Toss with the vinaigrette and add the broiled tofu on top.  
    Vegetable Broth with Tofu and Noodles 

    With nearly 18.2 grams of protein, this protein-rich broth will keep you full for a long time. 


    • 2 large carrots - chopped  
    • 2 celeries - minced  
    • 1 medium-sized onion - 
    • chopped  
    • 1 cup snow peas - snapped  
    • 1 tbsp. canola oil  
    • 8 oz. cremini mushrooms chopped  
    • 6 cloves of garlic - minced  
    • 3 tbsp. dry sherry  
    • 2 tbsp. grated ginger root  
    • 4 cups homemade vegetable stock  
    • Pinch of salt  
    • 4 oz. thin soba noodles  
    • 8 oz. broiled or smoked tofu cut in cubes  
    • 4 scallions - diced  


    1. In a large pan or Dutch oven, heat some oil, add carrots, celeries, onions, and mushrooms (do not add snow peas and scallions) and fry on high heat. Reduce heat and cook for about 10 minutes till all vegetables are brown. 
    2. Add sherry and cook for a few more minutes.  
    3. Add broth, salt and bring to a simmer.  
    4. Reduce heat and simmer for 45 minutes, covering the pan.  
    5. Drop in the peas and simmer for 3 minutes.  
    6. Prepare noodles as per packet instructions. Drain and set aside.  
    7. Add the tofu, noodles, and scallions to the broth. Simmer for 3-4 minutes. Serve hot.
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