Tofu Salad - Easy Vegan - Make Ahead (Moosewood)

Ingredients

Marinade

• 4 tablespoons sesame oil
• 5 tablespoons rice vinegar or cider vinegar
• 1 tablespoon sugar (or your choice of sweetener)
• 3 tablespoons tamari or light soy sauce
• 3 garlic cloves, minced
• 1/4 teaspoon salt, to your taste
• 1 dash crushed red pepper flakes, to your taste
• 1 teaspoon fresh ginger, minced (optional)

Salad

• 1 lb extra firm tofu, well drained (6 cakes)
• 12 medium mushrooms, left whole
• 1 small carrot, grated (or in matchsticks)
• 1 small bell pepper, finely chopped (any colour except green)

Optional Salad Ingredients

• 1-2 cup cabbage, shredded (optional)
• 1-2 shallots, minced (optional)
• fresh mung bean sprouts (optional)

Optional Toppings

• 1/2 cup coarsely chopped peanuts (optional)
• minced fresh cilantro (optional)
• minced fresh parsley (even basil would be nice) (optional)
• 1 fresh tomato, diced (optional)
• sesame seed (optional)

Directions

1. 1

   Combine marinade ingredients in a large bowl.

2. 2

   Cut the tofu into 1/2 inch cubes and add it along with the salad veggies into the marinade. Stir gently.

3. 3

   Cover and let marinade at room temperature for at least two hours. You can prepare this a few days in advance, in which case just keep it in the fridge.

4. 4

   Serve cold or at room temperature, sprinkled with all or some of the toppings.