Sauteed Kale, Tofu salads

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Asian Tofu Salad

2/3 cup chopped green onions

2/3 cup thinly sliced yellow bell pepper

2/3 cup mung bean sprouts

1/4 cup sesame seeds

10 ounces extra-firm tofu, cut into 1/2-inch-thick slices (about 6 slices),

patted dry

4 tablespoons roasted garlic oil

1 1/2 tablespoons minced peeled fresh ginger

1/4 cup rice vinegar

Mix chopped green onions, sliced bell pepper, and bean sprouts in medium bowl.

Mound vegetables on 2 plates. Place sesame seeds on small plate. Dredge tofu

slices in sesame seeds to coat on all sides. Heat 2 tablespoons roasted garlic

oil in heavy medium skillet over medium heat. Add tofu and cook until rich

golden brown, about 3 minutes per side. Divide tofu between 2 plates, leaning

tofu against vegetable mounds. Add remaining 2 tablespoons garlic oil to same

skillet. Add minced ginger; sauté 1 minute. Add rice vinegar; bring to boil.

Remove from heat. Drizzle tofu and vegetables with pan sauce.

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Grilled vegetable and Tofu salad

from Denise Roberts - actress

Ingredients:

1 Zucchini, halved lengthwise - then 1 inch lengths (bite size)

1 ear Corn, husked

1 bunch Asparagus (about 16 pencil-thin spears), (ends trimmed optional) (1 1/2

inch long pieces)

1 4-ounces - 1 lb firm Tofu, cut into 1/2 inch cubes ot riangles (1/2-inch

slices)

4 Scallions cut into bite size

Olive oil cooking spray

1 cup mixed Greens

1 Romaine heart, chopped

1/4 Avocado, cut into bite-size chunks - diced

1 vine-ripened Tomato, cut into bite-size chunks - diced

 

Dressing

1 teaspoon Dijon Mustard

1 teaspoon fresh Lemon juice

1 teaspoon fresh Lime juice

1/2 teaspoon white wine or apple cider Vinegar

1/2 cup extra-virgin Olive Oil

 

Heat grill to medium. Spray zucchini, corn, asparagus, tofu and scallions with

oil. Season with salt and pepper. Grill scallions 2 minutes per side; tofu 2

minutes per side; zucchini and asparagus 3 minutes per side; cook corn 8 to 10

minutes, turning often. Cut corn by sliceing off the kernels. Cut zucchini and

asparagus into bite-size pieces. Slice tofu into cubes or triangles. Combine

veggies, tofu and remaining ingredients in a bowl.

 

Dressing Combine all ingredients in a bowl; whisk until smooth. Season with salt

and pepper. Divide salad greens and veggies between 2 bowls; drizzle each with

2+ tablespoons dressing.

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Southwest Tofu Salad

 

1 pound Firm Tofu - cubed - baked

1 cup salsa (hot or mild, your choice)

1 tbsp. olive oil

2 tbsp. fresh cilantro, chopped

1 tbsp yellow onion

1 tbsp. green onion, chopped

2 tbsp. celery, diced

1 tsp. granulated garlic

1/2 tsp. ground cumin

1/4 tsp. cayenne

1 tbsp. fresh lemon juice

1/2 cup fresh tomatoes, diced

salt, pepper and cayenne pepper to taste

Cube tofu into about 1/2 inch cubes and bake for 15 minutes or brown in skillet

with cayenne, garlic, yellow onion and olive oil; Place in a large mixing bowl.

Add salsa, cilantro, green onion, celery, dash of garlic, cumin, cayenne and

tablespoon lemon juice. Mix well and let sit at least 15 minutes or more in

refridgerator after you stir in fresh tomatoes and taste it and season with

salt, pepper and cayenne as desired.

Serve with tortilla chips, in a burrito or on a tostada or in a taco shell.

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California Medley

1 can - Cooked Black Eyed Peas - or Black Beans

1 - Bell Pepper - diced

2 - stalks Celery - diced

1 - Carrots -  shredded

1 tblspn Olive Oil

1 - Tomato - diced

1/2 - Onion - diced

1 tblspn - Honey

2 tblspn - Apple Cider Vinegar

1 tspn - Mustard

dash - Salt sub

dash Pepper

dash Garlic Powder

1 - tspn - Parsley

Mix well in bowl and chill for 15 -20 minutes. Serve with tortilla chips or as a

side dish.

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Spicy Sautéed Kale

  

1 lb kale, - leaves torn into bite size pieces - tough stems and center ribs may

be removed.  

2 tablespoons olive oil

1 small red onion, thinly sliced

2 garlic cloves, minced

1/2 teaspoon dried hot red pepper flakes

Juice of 1 lime

1/4 teaspoon salt or dash of salt sub

  

In a 6 to 8 quart stock pot of water add 1 tablespoon of salt and

bring to a boil. Add prepared kale. Boil for 2 or 3 minutes, until

slightly wilted.

Drain in a colander and set aside.

Heat oil in a 12-inch skillet until hot but not smoking.

Add the onion and sauté for 6 to 8 minutes until soft.

Add garlic and red pepper flakes.

Sauté for about 1 minute or until the garlic is fragrant.

Reduce the heat to low and add the kale, tossing to coat. Cover the

skillet and cook the kale until just tender, about 3 minutes.

Remove the skillet from the heat and stir in juice of 1 whole lime.

Don't skip the lime juice because it really adds to the flavor.

Place the kale in a serving dish. Serves 6.

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