Pea, Carrot and Tofu Salad

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

Minutes

Total Time

20

Minutes

Makes

4

servings

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.
Makes 4 servings (1 salad)

Nutrition Information:

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