Grilled Peanut Tofu Salad for Holy Week
After a whole week dedicated to Lenten Practices Around the World, I thought I’d share with you one of my favourite salad recipes that will be perfect to eat during Holy Week.
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| Grilled Peanut Tofu Salad ‘a little feast before the fast’ (photograph shows salad with pan-fried tofu & without sprouts ) |
Ingredients:
1/3 cup natural peanut butter
1/4 cup lime juice
2 cloves garlic, minced
2 Tablespoon each – liquid honey and soy sauce
1/2 tsp each – salt and pepper
1 package (454 grams) firm tofu
1 Tablespoon vegetable oil
8 cups torn leaf lettuce
2 cups julienned or shredded carrots
1 cup bean sprouts
2 green onions, thinly sliced
1/4 cup chopped roasted peanuts
Directions:
- In a bowl, whisk together peanut butter, lime juice, garlic, 2 Tablespoon hot water, honey, soy sauce, and half each of salt and pepper.
- Cut tofu horizontally into four long slices and pat dry. Brush with oil and sprinkle with remaining salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until marked (about 10 minutes). Cut each into quarters.
- Arrange lettuce on 4 plates. Top each with pieces of tofu, carrots then bean sprouts. Drizzle with dressing; sprinkle with green onions and peanuts.
Makes 4 servings. Less than 400 delicious calories per serving
Health Note: A 1/2 cup serving of tofu is a rich source of calcium and vitamin D, and is equivalent to one serving of dairy products.
* I apologize for not being able to provide the source of this recipe, somehow when I copied it to a recipe card, I forgot to copy the name of the magazine.
DAILY DOSE OF ART 
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