Salmon Salad With Tofu Recipe 45 Food

SALMON & TOFU SALAD

Steps:

• Cut tofu and place on paper towels to drain. Change out paper towels at least 3-4 times or until not fully soaked. Set aside.
• In a pot on medium heat, add oil and garlic. Cook just until garlic begins to slightly brown. Turn off the heat and remove garlic or mince garlic to leave in oil. Add grated ginger and let oil cool. When cool, add soy. sesame oil, mirin, and rice vinegar. Place in the fridge to chill.
• Lay cut tofu in a single layer on the bottom of a 8" x 8" dish. In this order, top tofu with onions, salmon, tomatoes, green onions, and arugula. Place in the fridge to chill through.
• About 30 minutes before serving, add sauce over top and place in the fridge to chill. This will allow the tofu to absorb some of the sauce. Serve cold.

TOFU SALMON SALAD

Steps:

• Heat oil and minced garlic over medium heat for two minutes to infuse the oil and take the bite out of the garlic.
• Remove from heat and add the rest of the dressing ingredients. Set aside to cool while assembling the salad.
• Cut the tofu into 1 inch cubes and layer in the bottom of a large bowl. Top with the bean sprouts, then the tomatoes, bell peppers, sliced onions, and salmon.
• Pour the dressing over evenly and garnish with the sliced green onions.
• Serve with some steamed rice.

SALMON SALAD

Steps:

• Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

SALMON SALAD WITH TOFU RECIPE - (4/5)

Steps:

• Cream together the tofu, lemon juice, olive oil, salt, pepper and hot sauce until fairly smooth, and set aside. In a medium bowl combine the celery, onion and salmon. Gently mix in the tofu mixture. Adjust seasoning. Serve on whole wheat bread or inside a pita.

ASIAN-STYLE SALMON OR TOFU

Steps:

• Heat oven to 400.
• Tear off four 15-inch squares of parchment paper. Arrange them evenly on baking sheets.
• Divide the bok choy and bell pepper evenly on the squares.
• Place the salmon (or tofu) on top of the vegetables and sprinkle with pepper. Top each square with scallions.
• In a small bowl, combine soy sauce, rice vinegar, sesame oil, and ginger. Spoon the mixture over the salmon or tofu.
• Top with another 4 squares of parchment paper and fold the edges over several times to seal.
• Bake for 15 minutes. When done baking, slit the parchment paper to open and serve, being cautious of the hot steam.
• For Vegetarian use only the Tofu.