This salad is exactly what the title says it is. Basically, left over sauteed tofu tossed with fresh vegetables, garlic, oil, & vinegar. The salad is very good, especially if you make good tofu!?! The salad is also extremely healthful, but, unfortunately, it is not very photogenic. Nonetheless, it is a great way to not let good food waste away in the fridge.
Leftover Tofu Salad
Leftover Tofu (I used about 1/3 of a block)
Handful of parsley-chopped
2 tomatoes-sliced
1 clove garlic-minced
1 tablespoon vinegar
1/2 tablespoon olive or other oil
salt & black pepper to taste
In a bowl, mix vegetables & garlic with vinegar, oil, salt and pepper. Once mixed, toss tofu gently.
Enjoy!
*Serves 2. Each serving contains about: 4.5 grams fat, 0 cholesterol, 0 trans fat, sodium varies.
Leftover Tofu (I used about 1/3 of a block)
Handful of parsley-chopped
2 tomatoes-sliced
1 clove garlic-minced
1 tablespoon vinegar
1/2 tablespoon olive or other oil
salt & black pepper to taste
In a bowl, mix vegetables & garlic with vinegar, oil, salt and pepper. Once mixed, toss tofu gently.
Enjoy!
*Serves 2. Each serving contains about: 4.5 grams fat, 0 cholesterol, 0 trans fat, sodium varies.
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