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Tofu Tuna Salad

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Our family likes tofu, and this sounded weird even to them. They are converted. More importantly, it requires minimal appliance use.

​A refreshing salad/meal for hot weather.
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Ingredients

1 8-ounce bag of fresh spinach or romaine lettuce, cut into ribbons
1 block of firm tofu, drained and cut into bite-sized pieces
1 can of water-packed tuna (or fresh cooked ahi if you have it!)
1-2 tomatoes, large dice, or a pint of cherry tomatoes, halved
1 sweet red pepper, sliced (optional)
​2-3 stalks of green onions, finely sliced
Dressing
​Juice of one lemon
About ¼ cup shoyu
A bit of sesame oil
Canola oil—just enough to hold it together

What To Do

On a serving plate or even a 9 x 13 pyrex baking dish, loosely layer salad ingredients as follows: a bed of spinach/lettuce, tofu, tuna, tomatoes, red pepper if you are using it, and top with green onions.

Mix ingredients for dressing in a small sauce pan. Heat until just warm. Do not boil because you don't want to caramelize the shoyu. Pour warm dressing over salad over the salad.

Notes

  • My mom uses watercress instead of spinach or lettuce, but watercress is hard to find consistently where I live.
  • If you are super lazy like me, you can also microwave the dressing for about 20 seconds instead of using the stove.

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  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • Blog