Heidi Swanson's Lemon Cucumber Tofu Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 lemon cucumbers, quartered then sliced into 1/4 inch thick slices1 handful of fresh dill (about 2/3 cup loosely packed)1/4 cup extra virgin olive oil1/4 cup fresh lemon juice2 big pinches of salt8 ounces nigari extra firm tofu1/4 cup pine nuts1/2 of a large, ripe avocado
Toss the cucumbers, dill, olive oil, lemon juice and salt together in a medium bowl. Let sit for at least 20 minutes tossing gently once or twice along the way.
In the meantime, cook the tofu. Cook the tofu and a pinch of salt in a skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Set aside.
Just before serving cut the avocado into cubes.
Spoon the cucumbers out of the lemon-olive oil mixture into a large salad bowl. Add half of the remaining dressing, the tofu, and half of the pine nuts. Gently toss. Taste. Add more dressing or salt if you like. Sprinkle the avocado across the top of the salad and gently toss once or twice to distribute it throughout the salad. Serve topped with the remaining pine nuts.
Number of Servings: 4
Recipe submitted by SparkPeople user ELANATM.
In the meantime, cook the tofu. Cook the tofu and a pinch of salt in a skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Set aside.
Just before serving cut the avocado into cubes.
Spoon the cucumbers out of the lemon-olive oil mixture into a large salad bowl. Add half of the remaining dressing, the tofu, and half of the pine nuts. Gently toss. Taste. Add more dressing or salt if you like. Sprinkle the avocado across the top of the salad and gently toss once or twice to distribute it throughout the salad. Serve topped with the remaining pine nuts.
Number of Servings: 4
Recipe submitted by SparkPeople user ELANATM.
Nutritional Info Amount Per Serving
- Calories: 290.7
- Total Fat: 26.4 g
- Cholesterol: 0.0 mg
- Sodium: 11.6 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 3.3 g
- Protein: 8.6 g
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