Tofu is a wonderful ingredient to add to a salad for a satisfying source of protein.  Tofu is like a sponge; it merely absorbs the flavor of your marinade.  I find that extra-firm tofu is a reliable ingredient for roasting, grilling and sauteing and I use it often.

To cut down on cleanup, I simply slit open the covering on the tofu container and peel back the top.  I then drain the tofu liquid, slice or dice the tofu  and then add my marinade ingredients right in the original plastic tofu container.

This tofu salad combines the soft texture of the tofu and mushrooms, spicy marinated onions and the crunchy texture of romaine lettuce to achieve a delicious and layered salad experience.

Here is the simple recipe:

 

 

 

INGREDIENTS

1 container extra firm tofu, drained and cubed
4-6 tablespoons soy sauce
2 teaspoons garlic
1 teaspoon minced or powdered ginger (optional)

Thinly sliced red onion  (about 1/2 cup in total)

1 cup mushrooms, cleaned, trimmed and sliced

1 teaspoon salt
dash pepper
3-4 tablespoons of balsamic or wine vinegar to coat onion mixture
Extra-virgin olive oil

1 cup torn romaine lettuce, soaked and rinsed

DIRECTIONS

Mix vinegar, salt and pepper together in a small container and toss sliced onion in the vinegar mixture to marinate.

Drain tofu in container and cube drained tofu, slicing from top to bottom, first lengthwise and then crosswise. Pour soy sauce and then sprinkle garlic and ginger directly over drained tofu in original container.

Heat 2 tablespoons olive oil in a large saute pan.  Carefully lift the tofu cubes out of the marinade with a large spoon or fork and add to pan. Saute tofu for several minutes and then add mushrooms.  Saute tofu and mushroom mixture until golden brown.

Remove the sliced onions from the vinegar mixture and add to the saute pan.  Saute tofu- mushroom mixture for a few more minutes with the onions.  Add any remaining vinegar from onion marinade and saute for one minute more.

 

Place cleaned leafy greens on a plate with fresh chives and/or parsley sprinkled on top. Spoon hot tofu and mushrooms over the salad greens. Drizzle hot vinaigrette from pan over the salad and toss carefully.   Voila!

 

SERVING SUGGESTIONS

This salad can be served as a dairy dish with shaved, shredded or crumbled cheese served right on top of the hot tofu and mushrooms.

You can eliminate the lettuce and serve the tofu-mushroom mixture over rice or noodles for a hearty main dish.