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Tofu Salad

Featured in the Honolulu Star-Bulletin on January 11, 2006.

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Ingredients:

Tofu Salad

  • 2 tablespoons salad oil
  • 1 clove garlic, minced
  • 1/2 cup soy sauce
  • 1 block (20 ounces) firm tofu, drained and cubed
  • 1 can (1 pound) salmon, drained and flaked
  • 1 large tomato, diced
  • 1 small onion, chopped
  • 1 package (12 ounces) bean sprouts
  • 1 bunch watercress, cut into 1 1/2-inch pieces
  • 1/4 cup chopped green onion

Directions:

  1. In a small skillet, combine garlic and oil.
  2. Cook on medium heat until garlic is lightly and evenly browned; cool.
  3. Add soy sauce; set aside.
  4. On a large platter, layer tofu, salmon, tomato, onion, bean sprouts, watercress, and green onion.
  5. Just before serving, pour dressing over salad.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
250 calories, 13 g fat, 2 g saturated fat, 20 mg cholesterol, 1200 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g sugar, 26 g protein

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