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Pea, Carrot and Tofu Salad
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Prep Time:
20 minutes
Total Time:
20 minutes
Whip up a delicious vegetable and tofu salad topped with sunflower nuts in just 20 minutes. Serve over lettuce for a quick and healthy dinner.
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
Instructions:
  • Place tofu on paper towels to absorb excess moisture. Cover with more paper towels and gently press to remove liquid. Cut tofu into 1-inch cubes.
  • Heat oil in a 10-inch nonstick skillet over medium-high heat. Add tofu and cook for 10 to 12 minutes, turning once and stirring occasionally, until golden on all sides.
  • Combine tofu, dressing, peas, carrots, water chestnuts, onion, and pepper in a large bowl, tossing gently to coat. Divide lettuce among 4 serving plates and top with tofu mixture. Sprinkle sunflower nuts on top.

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