Vegan Tofu Salad

This Vegan Tofu Salad is a refreshing Korean brunch dish that combines marinated tofu with crisp vegetables and a zesty sesame dressing. It's a perfect blend of flavors and textures, making it a wholesome and satisfying meal.

Ingredients

• Firm tofu - 200 grams
• Cucumber - 100 grams
• Carrot - 50 grams
• Red bell pepper - 50 grams
• Green onions - 2 stalks
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Maple syrup - 1 teaspoon
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Press the tofu for at least 15 minutes to remove excess moisture, then cube it into bite-sized pieces.
2. In a bowl, mix soy sauce, sesame oil, rice vinegar, maple syrup, salt, and pepper to create a marinade.
3. Add the cubed tofu to the marinade and let it sit for 10-15 minutes to absorb the flavors.
4. While the tofu is marinating, julienne the cucumber, carrot, and red bell pepper, and chop the green onions.
5. Heat a non-stick skillet over medium heat and add the marinated tofu, cooking for about 5-7 minutes until golden brown on all sides.
6. In a large bowl, combine the cooked tofu with the julienned vegetables and toss gently.
7. Sprinkle sesame seeds and additional green onions on top before serving.

Nutrition

• Calories: 250
• Protein: 18 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• High in protein from tofu, supporting muscle health.
• Rich in vitamins and minerals from fresh vegetables, promoting overall health.

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