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

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

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).

TagsSalad Chinese East Asian Asian Edamame Bean and Legume Vegetable Tofu Zucchini Squash Bell Pepper Pine Nut Nut Main Dinner Dairy Free Gluten Free Vegetarian Vegan Quick Easy Weeknight Meals Cookbooks

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