Pea, Carrot and Tofu Salad

Dinner ready in 20 minutes! Enjoy this vegetable and tofu salad that’s served over lettuce – topped with sunflower nuts.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

1
package (14 oz) water-packed firm lite tofu, drained
2
tablespoons sesame oil
1/2
cup low-fat sesame-ginger dressing
1
bag (16 oz) frozen baby sweet peas, cooked, drained
1
cup julienne carrots (from 10-oz bag)
1
can (8 oz) sliced water chestnuts, drained
1/2
cup thinly sliced red onion
1/4
teaspoon freshly ground pepper
1
medium head Bibb lettuce, torn
4
teaspoons roasted unsalted sunflower nuts

  • 1 Place tofu on several layers paper towels. Cover tofu with additional paper towels; gently press out moisture. Cut tofu into 1-inch cubes.
  • 2 In 10-inch nonstick skillet, heat oil over medium-high heat. Add tofu; cook 10 to 12 minutes, turning once and stirring occasionally, until golden on all sides.
  • 3 In large bowl, mix tofu, dressing, peas, carrots, water chestnuts, onion and pepper; toss gently to coat. Divide lettuce among 4 serving plates. Top with tofu mixture. Sprinkle with sunflower nuts.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
,
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1g,
1%
),
Sodium
630mg
630%;
Total Carbohydrate
32g
32%
(Dietary Fiber
8g
8%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 2 Vegetable;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.