Asian Edamame and Tofu Chopped Salad

Name: Asian Edamame and Tofu Chopped Salad
Yield: 4 to 6 servings
Ingredients: 1 cup frozen edamame, thawed; 1/4 cup pine nuts; 1 small zucchini, cut into 1/4-inch dice (about 1 cup); 1 small red or orange bell pepper, cut into 1/4-inch dice; 2 large celery stalks, cut into 1/4-inch dice; 4 to 5 ounces baked tofu, cut into 1/4-inch dice; 1/4 cup thinly sliced scallions, green parts only; 2 tablespoons olive oil; 2 teaspoons dark sesame oil; 2 tablespoons rice vinegar; Salt and freshly ground pepper to taste

January 24, 2012

This was inspired by one of my favorite dishes at Veggie Heaven in Teaneck, New Jersey, an all-vegan Chinese-style eatery. It’s quite unlike their signature mock meat dishes, and really, quite unlike anything I have ever eaten in an Asian restaurant.

Recipe information

Yield
4 to 6 servings

Ingredients

cup frozen edamame, thawed

/4 cup pine nuts

small zucchini, cut into 1/4-inch dice (about 1 cup)

small red or orange bell pepper, cut into 1/4-inch dice

large celery stalks, cut into 1/4-inch dice

4 to 5

ounces baked tofu, cut into 1/4-inch dice

/4 cup thinly sliced scallions, green parts only

tablespoons olive oil

teaspoons dark sesame oil

tablespoons rice vinegar

Salt and freshly ground pepper to taste

Need to make a substitution?

Preparation

Step 1
Cook the edamame according to package directions, then drain and rinse in a colander until cool.
Step 2
Toast the pine nuts in a small, dry skillet over medium heat until golden.
Step 3
Combine the edamame and pine nuts with the remaining ingredients in a serving bowl and toss together. Serve at once.
menu suggestions
Step 4
See the menu with Tomato-Coconut Soup (page 39). Complete the meal with store-bought vegan spring rolls or corn on the cob.
Step 5
This teams nicely with Gingery Rice with Sweet Potatoes and Peas (page 88). Add a simple salad of greens and tomatoes or any of the Recipe Not Required mixed greens salads (page 192).
Step 6
To complete the meal with no additional recipes, make one of the Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121). Add a platter of cherry tomatoes, baby corn, and sliced cucumbers.
nutrition information
Step 7
Calories: 330
Step 8
Total Fat: 25g
Step 9
Protein: 17g
Step 10
Carbohydrates: 14g
Step 11
Fiber: 4g
Step 12
Sodium: 160mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

menu suggestions

Step 4

Step 5

Step 6

nutrition information

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes