Tofu Salmon Salad 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.

SESAME TOFU SALAD

Steps:

• To make the dressing: Put the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic and 2/3 cup of the olive oil into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste, adding more vinegar or sugar as needed. Pour half of the dressing into a jar and refrigerate for the salad.
• Put the tofu cubes into a bowl and pour over the remaining dressing. Cover and refrigerate for at least an hour.
• Remove the tofu from the dressing and pat dry. Heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Cook the tofu on all sides until nicely browned and crisp, about 10 minutes. Toss in the sesame seeds and cook for another minute. Remove to a paper towel-lined plate.
• To assemble the salad, put the mixed greens, halved tomatoes and sliced onion in a large bowl. Pour on half the remaining dressing, reserving the rest for later use. Toss to coat. Arrange the tofu and mandarin oranges all over the greens. Serve immediately.

SUPERFOOD COCONUT CURRY SALMON SALAD

Steps:

• Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with coconut oil or olive oil cooking spray and set aside.
• In a medium bowl, whisk together the olive oil, curry, lemon juice, oregano, and tamari soy sauce. Place the salmon into a nonreactive container or baking dish with a lid, and pour the marinade over the top. Using a cooking brush, baste the salmon with the marinade, cover, and place into the fridge for about 30 minutes.
• Remove the salmon from the fridge, and transfer to the prepared baking dish. Bake, on middle rack, for about 15 minutes. Remove from the oven and let cool slightly. The salmon should feel slightly firm to the touch.
• Meanwhile, in a large bowl, whisk together the coconut oil, curry powder, lemon juice, honey, and tamari soy sauce until well combined. Add the kale, quinoa, and red onion to the bowl and toss gently to coat with the dressing. Flake in the cooked and slightly cooled salmon with fork, and toss to combine.

QUICK AND EASY TOFU SALAD

Steps:

• Stir tofu, green onions, sesame oil, soy sauce, and rice vinegar together with a spoon.

TOFU SALAD

Steps:

• In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
• Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
• Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

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 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.

WATERCRESS AND TOFU SALAD

Steps:

• Drain tofu on paper towels in refrigerator for at least 1 hour.
• After tofu is drained, cut into 1" blocks.
• Heat pot of lightly salted water.
• Cut 2 inches off bottom of watercress and discard.
• Cut watercress into 3" pieces.
• When water comes to boil, add cut watercress and parboil for 30 seconds.
• Drain and cool in ice bath.
• Meanwhile, make Oriental Salad Dressing: Combine all other ingredients - soy sauce, rice vinegar, ginger, sesame oil, sugar, sesame seeds and blend.
• Arrange drained and cooled watercress on a platter with tofu, tomato, and fish.
• Drizzle with Oriental Salad Dressing at time of serving.

TOFU SALAD

Steps:

• Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.