Shredded Tofu and Artichoke Salad

[Guest guest]

This is very tasty-

 

 

* Exported from MasterCook *

 

Shredded Tofu and Artichoke Salad

 

Recipe By :Soy of Cooking - Marie Oser

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups lite silken tofu (extra-firm), -- frozen, defrosted, and

shredded

1/2 cup sliced scallions

1/3 cup chopped green bell pepper

2 cups chopped fresh spinach

1 15 oz can garbanzo beans -- drained

1 13 3/4 oz can quartered artichoke hearts -- drained and sliced

DRESSING

1 1/4 cups lite silken tofu, firm

2 cloves garlic -- peeled

1 cup soymmilk lite

1 tablespoon cider vinegar

1 tablespoon Bragg Liquid Aminos

1/4 cup nutritional yeast

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/2 teaspoon ground coriander

1/4 teaspoon turmeric

1/2 teaspoon granulated garlic

dash cayenne, to taste

 

Place shredded tofu in a medium bowl and mix with the next 5 ingredients. Set

aside.

Place 1 1/4 cups drained tofu in food processor and blend until smooth. Add the

next nine ingredients and blend until smooth. Fold dressing into the shredded

tofu mixture; mix thoroughly. Add granulated garlic and cayenne, and mix well.

Cover and chill 4 hours or overniight.

Shredding instructions: Before freezing, the block of tofu should be cut in

1-inch wide pieces. Then, after thawing, squeeze out as much water as possible

by gently pressing it between your palms. Gently run the tines of a fork

through the tofu to produce the desired shape.

 

Description:

" Hearty and colorful, this salad is delicious! "

 

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Per serving: 266 Calories (kcal); 4g Total Fat; (14% calories from fat); 14g

Protein; 45g Carbohydrate; 0mg Cholesterol; 26mg Sodium

Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0