vegan cabbage salad with tofu and peanuts

[Guest guest]

* Exported from MasterCook *

 

Cabbage Salad with Baked Tofu and Peanuts

 

Recipe By :Kim Le: Asian Vegan Cooking © 2003

Serving Size : 4 Preparation Time :0:00

Categories : Salad Supper {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds cabbage -- shredded

1 cup baked tofu -- thinly sliced

1/4 cup diced peeled tomatoes

1 cup fresh orange juice

2 tablespoons oil

1 tablespoon soy sauce

TO TASTE:

salt

pepper

oregano

basil

GARNISH:

1/2 cup peanuts, dry-roasted unsalted -- chopped small

chopped fresh cilantro -- to taste

 

In a large bowl, sprinkle salt on cabbage and pour hot water over top; let stand

10 minutes. Drain cabbage in a colander, press out excess water, and set aside.

 

In another bowl, combine tomato, orange juice, oil and soy sauce; add seasonings

to taste. Add tofu, then cabbage and toss. Top with chopped peanuts.

 

Baked tofu is sold, seasoned or plain, in deli sections; see

(http://www.quonghop.com/products/baked.htm).

 

TO BAKE tofu at home, place 1/2 inch thick slices of firm tofu on a sheet and

bake at 350F for 20 minutes or until golden yellow in color.

 

Source:

" Originally published as High Energy Living: Vegetarian Cooking for Health ©

1997 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 305 Calories; 19g Fat (53.0% calories

from fat); 13g Protein; 25g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

306mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 1/2

Fruit; 3 Fat.

 

 

Nutr. Assoc. : 0 3287 20200 0 0 0 0 0 0 0 0 0 0 0