6 SALAD recipes
A wide variety of fresh vegetables and quinoa are tossed with a salty and sweet miso orange dressing. Serve it as a refreshingly nutritious side dish or a vegetarian/vegan main course.
Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.
Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.
Tofu antipasto salad with bell peppers, mushrooms, olives, and tomatoes in a balsamic-oregano marinade. A colorful vegetarian appetizer or side, no cooking required.
Low-fat Mexican casserole layered with corn tortillas, mashed tofu, green chiles, salsa, tomatoes, and a tangy yogurt topping. Vegan-friendly with a bean swap and naturally dairy-light.
Serve with Carrot Slaw and Pine Nut and Orange Wild Rice Salad for a lunch meal.