Broccoli Tofu Ginger Peanut Salad

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* Exported from MasterCook *

 

Broccoli Tofu Ginger Peanut Salad

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Salads

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 pound broccoli florets and peeled stems

2 large carrots -- scrubbed and

diagonally sliced

1 1/2 cups firm tofu -- cut into

1/4 inch cubes

1 cup sweet red pepper -- cut into 1-inch

squares (raw, not blanched)

1/2 cup Nayonnaise (vegan salad dressing)

1/2 cup peanut butter

3 tablespoons lemon juice

1 teaspoon fresh ginger -- peeled and minced

(1 to 2)

1/2 cup raisins

1/2 cup water chestnuts -- sliced (optional)

 

Steam the broccoli and carrots for 1 minute; chill. Combine the Nayonnaise,

peanut butter, lemon juice and minced ginger to form a smooth dressing. If it is

a little thick, add a little soy sauce. Gently stir in all the other ingredients

until well coated.

 

Chill for at least 1 hour to blend the flavors

 

 

 

 

 

 

 

 

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