Tag: salad

Categories
Easy Tofu Recipes Side Dishes

The Tofu Cobb

The Tofu Cobb by TofuXpress
The Tofu Cobb by TofuXpress

The Tofu Cobb


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Ingredients
  1. 1 medium Shallot, minced
  2. 1 clove Garlic, minced
  3. 2 tbsp Worcestershire Sauce (substitute Vegan)
  4. ½ cup Balsamic Vinegar
  5. 4 tbsp Dijon Mustard
  6. 2 tsp dried Oregano
  7. ¼ cup Avocado Oil (may not need entire amount)
  8. ¾ cup Grapeseed Oil
  9. 1 brick Extra Firm Tofu, Nasoya brand
  10. 2 cups Grape or Cherry Tomatoes, sliced lengthwise
  11. ¼ cup Bacon Bits (substitute Vegan)
  12. 2 Avocados
  13. 2-3 heads Boston Lettuce, rinsed and torn into large pieces.
  14. Sea Salt
  15. Fresh and coarsely Ground Pepper
Directions

Dijon Dressing Phase 1
  1. Combine Mustard, Oregano, Shallot, Garlic, Worcestershire, and Balsamic. Blend well and let stand. (This can be prepared a day ahead and refrigerated).
  2. Press Tofu in TofuXpress for 2 hours. Remove from TofuXPress and slice lengthwise. Slice again into rectangular strips approximately 1 inch wide and 2 inches long. Place in a medium bowl. Using a tablespoon at a time, gently coat with Avocado Oil. Use only enough to coat. Generously sprinkle with Salt and Pepper.
  3. Heat a skillet (preferably ribbed) to medium high heat. Add 1-2 tablespoons of Avocado oil if needed due to size of pan. You will want the skillet to be very hot before adding Tofu. Place Tofu pieces onto skillet, turning sides when browned. Tofu should be browned and slightly crispy before removing. Remove Tofu and place into a medium bowl. Toss in 4-5 tablespoons of Dijon dressing (Phase 1). (This can be made a day ahead and refrigerated).
Dijon Dressing Phase 2
  1. Add Grapeseed Oil to dressing, in small amounts, whisking well to emulsify, thicken together.
  2. Cut Avocados into medium sized squares, to hold up when tossing.
  3. In a large salad bowl, Combine Lettuce, Avocado, Tomato, Bacon Bits, and Tofu. Toss with desired amount of Dijon Dressing. Serve.
Optional
  1. Add Shrimp for those new to Tofu. Use raw and shelled Shrimp. Follow same directions for pan-frying Tofu.
  2. Add crumbled cheese such as Queso Blanco or ChefXpress Cheesy Sprinkles.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Side Dishes

Cucumber Dill Salad

Cucumber Dill Salad
Cucumber Dill Salad

Cucumber Dill Salad


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Ingredients
  1. 2 Cucumbers, thinly sliced, with skin
  2. ½ Vidalia Onion, thinly sliced and halved
  3. Sweet Dill Dressing (see Below)
Sweet Dill Dressing
  1. ½ cup White Vinegar or Apple Cider Vinegar
  2. ¼ cup Water
  3. ¼ cup Grapeseed Oil
  4. 1 Tablespoon Lemony Dill Zip (by ChefXpress)
  5. 1 Tablespoon Pure Maple Syrup
Sweet Dill Dressing
  1. Add Vinegar, Water, and Lemony Dill Zip. Blend well. Add Oil. Blend again.
  2. (May be made in advance and stored in refrigerator). Use with Salads, Veggies, Fish, and Tofu.
For the Salad
  1. Add the sliced cucumbers and onions to a bowl, top with the Sweet Dill Dressing.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/

Categories
Easy Tofu Recipes Side Dishes

Honey Mustard Kale Salad with Spicy Tofu

Honey Mustard Kale Salad and Spicy Tofu

Honey Mustard Kale Salad with Spicy Tofu


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Ingredients
  1. 1 brick Extra Firm Tofu, Nasoya brand
  2. 4 cups thinly sliced Kale, washed and dried
  3. 2 Granny Apples, sliced into matchbook strips
  4. 1 Shallot, minced
  5. 3 tablespoons Braggs Apple Cider Vinegar
  6. 4 tablespoons Olive Oil (one tablespoon will be used to pan fry Tofu)
  7. 3 tablespoons Dijon Mustard (try Kozlik’s at Sur La Table)
  8. 2 tablespoons Honey (try Star Thistle Honey at Sur La Table)
  9. Zest of 1 Lemon
  10. 2 tablespoons 5 Spice Powder
  11. 1 teaspoon Kosher Salt
  12. 1 teaspoon ground Ginger
  13. 1 teaspoon ground Coriander
  14. u00bd teaspoon ground White Pepper
Instructions
  1. Press Tofu in TofuXpress for 2-3 hours, or overnight. Slice Tofu lengthwise, then place back into TofuXpress and using the TofuXpress cutter, cut brick into 24 even squares.
  2. In a medium size bowl, blend Five Spice Powder, Salt, Ginger, Coriander and Pepper. Add Tofu Squares and stir to coat evenly with spice rub.
  3. For the Salad- Toss Kale and Apples together in a large mixing bowl. Set aside.
  4. For the Honey Mustard Dressing- In a small mixing bowl, combine Shallot, Apple Cider Vinegar, 3 tablespoons Olive Oil, Dijon Mustard, Honey, and Lemon. Add to Salad and coat to evenly distribute. Set aside.
  5. Heat a skillet (preferably a ribbed fry pan to create skillet lines) on medium high heat. Brush pan with the remaining 1 tablespoon oil. Place Tofu squares into pan and sear. Flip when browned. When both sides are browned, remove from heat. Place atop Salad. Serve.
TofuXpress Gourmet Food and Tofu Press https://tofuxpress.com/