Tofu Egg-Free Salad

I’m guessing the person who saved these recipes was either vegetarian, had a family member who was, or was just open minded to various foods. Some vegetarian options are well known – such as tofu – but have a bad rep. I don’t love tofu, but I don’t hate it either. You will often find it in asian dishes – such as in miso soup or ttekkoboki. I recently tried a Korean “comfort breakfast food” that is very similar to this. I found it a little bland, in all honesty, and I think this would be also. You may want to add more green onion, or red chili pepper or chili paste. You could combine the sugar, soy sauce and sesame oil along with chili paste to make everything blend well, as well. If you cook it, serve it over rice, it would be delicious.

Tofu Egg-Free Salad

1/2 pound fresh tofu or bean curd, cut into 1/4 to 1/2 inch cubes

1 teaspoon sugar

1 tablespoon soy sauce

1 teaspoon minced green onion

1 teaspoon sesame oil

Place tofu in large bowl. Add sugar, soy sauce, green onion and sesame oil. toss lightly to coat well. Serve cold as salad with greens, if desired. Makes 2 servings.

 

Happy Valentine’s Day to your heart – this recipe is fat & cholesterol free!

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