Heidi Swanson's Lemon Cucumber Tofu Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Heidi Swanson's Lemon Cucumber Tofu Salad calories by ingredient
Introduction
Haven't actually made this yet, but I will make it for dinner tonight. Another Heidi recipe from me for all other 101cookbooks or 'Super Natural Cooking' fans who spark. Haven't actually made this yet, but I will make it for dinner tonight. Another Heidi recipe from me for all other 101cookbooks or 'Super Natural Cooking' fans who spark.Number of Servings: 4
Ingredients
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2 lemon cucumbers, quartered then sliced into 1/4 inch thick slices
1 handful of fresh dill (about 2/3 cup loosely packed)
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 big pinches of salt
8 ounces nigari extra firm tofu
1/4 cup pine nuts
1/2 of a large, ripe avocado
Directions
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.
Member Ratings For This Recipe
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