Tofu Vegetable Salad
PRESSED TOFU KNOW-HOW
Press the tofu to firm it up. The easiest way is to layer a plate or pan with some paper towels. Place the tofu on it and cover it with some more paper towels. Place another pan on that and weigh it down with some cans. Leave it for 30 minutes, remove the paper, then use as the recipe indicates.
Ingredients
- 1 14 oz block tofu pressed
- 2 Tbsp extra virgin Greek olive oil divided
- 2 cups broccoli florets steamed for five minutes
- 2 cups cauliflower florets steamed for five minutes
- 1/4 cup soy sauce
- 1 Tbsp rice vinegar or more, to taste
- 1 Tbsp siracha)
- 1 clove of garlic grated or minced
- 2 cups cooked quinoa or brown rice
- 3 Tbsp slivered blanched almonds
- Chopped coriander to serve
Instructions
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Cut the pressed tofu into 1/2 inch cubes.
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While the tofu is firming up, place the broccoli and cauliflower in a steamer basket and steam until al dente, about five minutes. Remove and set aside.
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Place the rice or quinoa in a serving bowl or on a platter.
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Heat a large nonstick frying pan over medium heat, add half the olive oil, and the steamed broccoli and cauliflower. Sauté over high heat for a minute or two, and deglaze with 3 tablespoons of soy sauce. Stir in the almonds and cilantro and adjust the seasoning with additional salt if desired. Transfer the vegetable mixture over the rice or quinoa. Wipe the skillet clean.
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Heat the skillet again and sear the tofu, turning brown on both sides. Remove.
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Whisk together the remaining olive oil, soy sauce, rice vinegar and sriracha.
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Place the tofu on top of and around the vegetables. Drizzle the dressing over the top and serve.
