Best Salmon Salad With Tofu Recipes

Salmon & Tofu Salad image

Time 55m

Number Of Ingredients 14

1 1/2 - block firm tofu - cut in 1" cubes and drained
1/2 - medium sweet onion - thinly sliced
1 - 14.75 oz. can salmon - crush and remove any small bones or use 2 - 5 oz. can skinless/boneless pink salmon.
1 - large tomato or 2 medium tomatoes - small cubed
2 - 3 stalks green onions - chopped
1 - container/package baby arugula
1/4 - cup oil
2 - cloves garlic - crushed or mince to leave in oil
1/2 - 1 tsp. - grated ginger
1/2 - cup Aloha brand soy sauce
1 tsp. - seasame oil
1 T. - mirin
1 tsp. rice vinegar
optional - toasted sesame seeds

Steps:

Cut tofu and place on paper towels to drain. Change out paper towels at least 3-4 times or until not fully soaked. Set aside.
In a pot on medium heat, add oil and garlic. Cook just until garlic begins to slightly brown. Turn off the heat and remove garlic or mince garlic to leave in oil. Add grated ginger and let oil cool. When cool, add soy. sesame oil, mirin, and rice vinegar. Place in the fridge to chill.
Lay cut tofu in a single layer on the bottom of a 8" x 8" dish. In this order, top tofu with onions, salmon, tomatoes, green onions, and arugula. Place in the fridge to chill through.
About 30 minutes before serving, add sauce over top and place in the fridge to chill. This will allow the tofu to absorb some of the sauce. Serve cold.

Tofu Salmon Salad image

Provided by Wenstar

Categories Soy/Tofu

Time 12m

Yield 4 serving(s)

Number Of Ingredients 12

24 ounces firm tofu
2 cups mung bean sprouts, raw
1 cup bell pepper, diced
4 medium tomatoes
1/4 cup onion, thinly sliced (I like to use sweet onions)
12 ounces canned salmon (I use the ones in the pouches)
2 stalks green onions, sliced
1 large garlic clove, minced
2 tablespoons oil, Canola
6 tablespoons low sodium soy sauce
1 lemon, Juiced
1/2 teaspoon ground black pepper

Steps:

Heat oil and minced garlic over medium heat for two minutes to infuse the oil and take the bite out of the garlic.
Remove from heat and add the rest of the dressing ingredients. Set aside to cool while assembling the salad.
Cut the tofu into 1 inch cubes and layer in the bottom of a large bowl. Top with the bean sprouts, then the tomatoes, bell peppers, sliced onions, and salmon.
Pour the dressing over evenly and garnish with the sliced green onions.
Serve with some steamed rice.

Nutrition Facts : Calories 368.4, Fat 18.5, SaturatedFat 3.3, Cholesterol 69.8, Sodium 1272.7, Carbohydrate 19.7, Fiber 7.2, Sugar 8.4, Protein 38.6