Spinach & Tofu Salad
Recipe: #22752
February 03, 2016
Categories: Salads, Vegetable Salad, Tofu/Soy, Spinach, Asian, 5 Ingredients Or Less, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Recipe source: Saveur (Jan/Feb 2016)"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (141.5 g)
- Calories 156.2
- Total Fat - 10.9 g
- Saturated Fat - 1.7 g
- Cholesterol - 0 mg
- Sodium - 676.1 mg
- Total Carbohydrate - 6.2 g
- Dietary Fiber - 1.5 g
- Sugars - 0.7 g
- Protein - 11.7 g
- Calcium - 412.6 mg
- Iron - 6.9 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the tofu on a plate that has been lined with a kitchen towel; cover with another towel and a plate and then add the weight of 2 (32 ounce) can to press on the tofu and release excess water. Let stand for 20 minutes.
Step 2
Uncover the tofu and crumble it into small 1/2 inch pieces into a large bowl. Add spinach and toss.
Step 3
In a small jar or bowl whisk the peanut butter with the soy sauce and miso and 2 tablespoons of water until smooth.
Step 4
Pour dress over the salad and toss.
Step 5
Served cold or at room temperature.
Tips
No special items needed.
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