Pea, Carrot and Tofu Salad

Name: Pea, Carrot and Tofu Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams bag frozen baby sweet peas, cooked, drained; 1 medium head Bibb lettuce, torn; 227 grams can sliced water chestnuts, drained; 237 milliliters julienne carrots (from 10-oz bag); 0 teaspoons freshly ground pepper; 118 milliliters thinly sliced red onion; 4 teaspoons roasted unsalted sunflower nuts; 2 Tbsps sesame oil; 118 milliliters low-fat sesame-ginger dressing; 397 grams package water-packed firm lite tofu, drained

Pea, Carrot and Tofu Salad is a gluten free, dairy free, and primal main course. One serving contains 454 calories, 29g of protein, and 25g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 20 minutes. A mixture of sesame-ginger dressing, water chestnuts, bibb lettuce, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Place tofu on several layers paper towels. Cover tofu with additional paper towels; gently press out moisture.

Ingredients you will need

Tofu

Equipment you will use

Paper Towels

Cut tofu into 1-inch cubes.

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Tofu

In 10-inch nonstick skillet, heat oil over medium-high heat.

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Cooking Oil

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Frying Pan

Add tofu; cook 10 to 12 minutes, turning once and stirring occasionally, until golden on all sides.

Ingredients you will need

Tofu

In large bowl, mix tofu, dressing, peas, carrots, water chestnuts, onion and pepper; toss gently to coat. Divide lettuce among 4 serving plates. Top with tofu mixture.

Ingredients you will need

Water Chestnuts