Best Crisp Tofu Leek Salad Recipes
CRISP TOFU & LEEK SALAD
This dish not only looks good, it does you good too. The discovery of Tofu was in China, the story is that a Chinese chef accidently curdled Soya milk when he added Nigari Seaweed - creating Tofu! How lucky for us, a protein that contains all the eight essential amino acids and Iron, Calcium, vitamin B1 to name just a few of it's nutrients. Healthy eating!
Provided by hello
Categories Vegan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut tofu into 1 inch cubes.
- Fry tofu for 10-15 minutes or until golden brown on all sides. Drain on paper towels.
- In a bowl, combine sesame oil, lime juice, soy sauce, honey, chili, garlic, and ginger. Mix well.
- Toss tofu and leeks in the prepared vinaigrette.
Nutrition Facts : Calories 488.6, Fat 39.1, SaturatedFat 6, Sodium 37.6, Carbohydrate 19.6, Fiber 3.5, Sugar 8.8, Protein 21.6
CRISP LEEK SALAD
This recipe originates in Wales. From Classic International Recipes. Use only the white and light green portions of the leeks.....I couldn't include that in the ingredients for some reason. Prep and cook time does not include the one hour chilling time.
Provided by breezermom
Categories Onions
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the leeks to remove all dirt before slicing. Slice the white and light green portions of the leeks. In a covered saucepan, cook the leeks in a small amount of boiling salted water for 5 minutes or until crisp-tender. Drain and cool.
- Cut tomatoes into thin wedges.
- Combine the leeks, tomato wedges, and chopped hard-boiled egg.
- For the dressing, combine the remaining ingredients in a jar. Cover and shake to mix well.
- Pour the mixture over the salad. Toss gently to coat. Cover and chill for 1 hour, stirring occasionally. Drain the salad before serving.
LEEK SALAD
Make and share this Leek Salad recipe from Food.com.
Provided by Midwest Maven
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the lemon juice, oil, salt and pepper.
- Toss the dressing with the leeks.
- Chop the tomatoes and cucumber, seeding them if desired, and add to leeks.
- Add the olives and cilantro and toss well.
- Add more salt and pepper if you like and chill for an hour.
Nutrition Facts : Calories 190.1, Fat 12.4, SaturatedFat 1.7, Sodium 147.3, Carbohydrate 20.2, Fiber 3.7, Sugar 6.7, Protein 2.7
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