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Recipe: Tofu Veggie Salad

This is an odd combination of ingredients, but ends up being a cool, refreshing, and healthy salad. I learned the recipe from my sister, who never used measurements, so measure according to your taste, and use whatever veggies you like.

Tofu Veggie Salad Ingredients

  • 1 pound firm tofu, crumbled

  • 2 carrots, grated

  • 1 cucumber, cleaned and diced

  • 6 green onions, chopped

  • 2 cups fresh peas

  • 1 (2 ounce) can chopped black olives

  • cup teriyaki sauce

  • 2 tablespoons Dijon-style prepared mustard

How to Make Tofu Veggie Salad

  1. In a medium size mixing bowl combine tofu, carrots, cucumber, green onions, assorted vegetables, black olives, teriyaki sauce and Dijon mustard. Mix well.

Tofu Veggie Salad Nutritions

  • Calories: 146.5 calories

  • Carbohydrate: 13.6 g

  • Cholesterol:

  • Fat: 5.9 g

  • Fiber: 4.6 g

  • Protein: 12.3 g

  • SaturatedFat: 0.9 g

  • ServingSize:

  • Sodium: 523.7 mg

  • Sugar: 2.8 g

  • TransFat:

  • UnsaturatedFat:

Tofu Veggie Salad Reviews

  • Uh. I havent tried this recipe, but as a Japanese American who has also lived in Japan for 6 years, I know teriyaki sauce and I know tofu. This recipe sounds gross. Teriyaki sauce does not make a good salad dressing, especially mixed with mustard, and especially store-bought teriyaki sauce that is chock full of lovely corn syrup. For a dressing rice vinegar mixed with a bit of soy sauce. For salad, try silken tofu, it is much better uncooked than the firm kind. Cube it instead of crumbling

  • I guess I should have read the other review. I made it, and it was not good. We didnt save the leftovers.

  • Olives dont belong, and recipe belongs as a stir fry. Id add fresh Ginger, delete cucumbers, replace Dijon mustard with red chili paste, use 1/2cup fresh peas , add snow peas and bean sprouts, oh yes...replace teriyaki with soy sauce and a dash of rice vinegar...all stir fried in peanut oil.

Source: Tofu Veggie Salad

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