Tofu Two Ways

Apparently I have a thing for tofu lately. My last post featured Pan-Seared Tofu with Wilted Greens, and today I’m sharing two tofu salad recipes.

I came upon these salads by accident. Kind of. I’ve been eating a very high raw diet (95% or higher) for a couple of weeks (It’s just the beginning!), and I the lack of chewiness is getting to me, which is probably I’ve really been in the mood for fake meat. Enter, tofu. Even though tofu isn’t raw (I buy mine from a regular grocery store), I didn’t want to cook it. (Yes, I’m aware it’s highly processed, and it’s affects on the body are questionable.)  So…I pressed the crap out of a block and made it into two salads. Ha ha ha!

First, I should mention how I press my tofu. I don’t own a tofu press; although, I’ve heard nothing but good things about them. Instead, I wrap my tofu block (I tend to use extra firm plus or extra firm regular – always organic and non-GMO) in a double layer of paper towel; then I wrap the paper-towel covered block in a dish towel and place it under our Britta water pitcher in the fridge. Make sure the pitcher is full of water for the extra weight. I leave the tofu block under the water pitcher for a couple of days or longer. (I think it would be OK for a few days because it’s chilled, and it’s wet-ish). Most of the time I rotate the block, so it doesn’t press into a weird shape. But it usually does anyway – ha!

I’ve seen numerous recipes for tofu “feta,” but I think it tastes more like fresh mozzarella – or what I remember it tasting like – so that’s how I treated it for these salads.

To prepare the tofu for both salads, cut the block into three slabs. Then, cut the slabs into tiny blocks. I left mine a little larger because I really wanted to taste the tofu pieces, but I’m certain you could “fool” an omni eater with tiny pieces of tofu into thinking they were eating mozzarella.

Summer Tofu Salad

1/2 block tofu, pressed and cubed into small pieces

1-2 T lemon juice (juice of one lemon)

1 T EVOO (I use cold-pressed)

1/4  – 1/2 c olives (mix of your favorite – include some that are briny)

1-2 small scallions (whites and greens), diced

1 small tomato, seeded and cut into small pieces

Mix tofu, olive oil and lemon juice in a bowl. Cover and refrigerate for at least 30 minutes to marinate. Add remaining ingredients and stir to combine. Eat immediately or refrigerate for later. Keeps 1-2 days (at least). 

Serves two.

Asian Tofu Salad

1/2 block tofu, pressed and cubed into small pieces

1 T sesame oil (roasted is best flavor wise)

1-2 T soy sauce (or tamari or Braggs or…your choice – I use low sodium tamari)

1 lg scallion (or 1-3 smaller ones), white and green parts, diced

2 T carrot shreds, diced (I buy the matchstick carrots and cut those to size)

1 T (scant) sesame seeds

Optional: 1-2 c cold rice noodles (or kelp noodles might be a nice flavor combo!)

Mix tofu, oil, and soy sauce. Refrigerate for at least 30 minutes to marinate. Add remaining ingratiates and eat immediately or refrigerate for later. Keeps for 1-2 days (at least).

Serves two

I loved both of these salads equally. Seriously delicious. I can’t wait to make each of them again. I’m thinking of taking them on a road trip to Chicago this coming weekend. We’re going to the Self Workout in the Park. Anybody else going to be there?!

9 responses

  1. Sounds like you have a workable press. I use the EZ Tofu Press, it is simple to use and half the price of the other brand (Amazon). The EZ Tofu Press works in 5 to 15 minutes, removes most of the water in firm and extra firm tofu…allowing better flavor absorption. For those who are looking to press their tofu, its cheaper than a Brita water filter…although the EZ Tofu Press does not filter water!

  2. Pingback: Traveler’s Trail-Mix | Veggie V's Vegan Adventure

  3. Pingback: Chicago Eats & Treats | Veggie V's Vegan Adventure

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