Pea, Carrot, and Tofu Salad

Name: Pea, Carrot, and Tofu Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters matchstick-cut carrots; 1 medium head Bibb lettuce, torn; 0 teaspoons freshly ground black pepper; 227 grams water chestnuts, drained; 454 grams package frozen petite green peas, thawed; 118 milliliters thinly sliced red onion; 4 teaspoons roasted, unsalted sunflower seed kernels; 2 Tbsps sesame oil; 118 milliliters light sesame ginger dressing; 397 grams package water-packed firm tofu, drained

You can never have too many main course recipes, so give Pea, Carrot, and Tofu Salad a try. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains about 28g of protein, 23g of fat, and a total of 428 calories. If you have sesame ginger dressing, water-packed tofu, water chestnuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Place tofu on several layers of heavy-duty 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.

Ingredients you will need

Tofu

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add tofu; cook 5 to 6 minutes on each side or until golden on all sides, stirring occasionally.

Ingredients you will need

Tofu

Combine tofu, dressing, and next 5 ingredients in a large bowl; toss gently to coat. Divide lettuce evenly among 4 plates. Top lettuce with 1 3/4 cups tofu mixture.

Ingredients you will need

Lettuce