7/2 Napa Salad w/Nectarines & Chili Tofu Croutons
Last night we waited as long as we could but we finally had to rock out our run in the heat of a perfect Summer evening. The sun was going down but I still felt like Mr. Heatmiser in Asics.
When we finished the run, stretching, walking the dogs (because we were already hot and sweaty) and strength training I was ready to eat my arm but still really, really warm. After the most refreshing showers ever, we decided to have another entree salad for dinner and I think you are going to love this one.
The nectarine was luscious with the cabbage and the sweet/spicy dressing. The chile tofu cubes are crispy and hearty and so simple that we will now have some in the fridge at all times. How much better will those be than a handful of pretzels when you are on the go or just in need of a snack?
Photo By: S. Duquet
Napa Salad w/Nectarine and Chile Tofu Croutons
By S. Boulton & S. Duquet
Salad Ingredients
4 1/2 C rough chopped Napa Cabbage
1 ripe nectarine diced
1 C shelled edamame
Dressing Ingredients
6 tsp rice wine vinegar
4 tsp agave
3 tsp Mirin (sweet cooking wine similar to sake with less alcohol)
1/4 tsp crushed red pepper flakes
Tofu Crouton Ingredients
1 carton of fresh x-firm tofu (in the refrigerator section)
1/2 C (or more if needed) Panko bread crumbs
1/2 C soy milk
1 Tbsp liquid aminos
1 tsp chili powder
Prepare tofu:
Drain and press tofu (we wrap it in a towel and press between two plates with a heavy object on top to squeeze out excess liquid. Cut into 1 inch cubes. Mix soy milk and liquid aminos in a bowl. On dry plate mix bread crumbs and chili powder together. Dredge cubes through wet mixture in small batches, then roll into bread crumb mixture. Sprinkle with a few excess crumbs if you like. Place on lightly sprayed cooking sheet and bake at 350 degrees for about 35 minutes, until golden and crispy.
Make it Happen
~Put all dressing ingredients into a mason jar with a lid and shake vigorously. Chill while cooking tofu.
~When tofu is finished, put cabbage, nectarine and edamame in a large bowl
Photo By: S. Duquet
~Toss salad with desired amount of dressing and toss gently to coat. You may or may not have extra dressing and that would be wonderful. Serve in individual bowls and top with tofu croutons.
Revel in your genius for having such a cool and fabulous meal on a hot summer night.
Have a delicious holiday weekend.
Heatmiser image courtesy of GoErie.com
Tags: chili tofu croutons, chili tofu cubes, compassionate eating, compassionate products, dairy free, going veg, Napa cabbage, Napa cabbage salad, tofu snack, trying vegetarian, vegan, vegan entree, vegan experience, vegan recipe, vegan wannabe, vegetarian transition
July 3rd, 2011 at 9:12 pm
I will have to try making this! I’ve wanted to go vegan but I’ve been hesitant because of, well, let’s just say my lack of culinary prowess. One of the fun things, thus far, about transitioning to a vegetarian diet is that I’m learning to cook and really enjoy and savor food again. It’s a great feeling! I found your blog via facebook somehow and I noticed, under one of the luscious pictures, that you’ve taught classes through hfcc. Will you be offering more classes in the fall, winter, or next year? I’d love to take a class, especially if the food tastes as good as it looks! Keep up the great, inspiring work!
July 4th, 2011 at 11:17 pm
Mia, welcome and congratulations. Adding even a few plant based meals to your diet will make an enormous difference in your health and well being. Give yourself time to transition and be gentle with yourself as you learn new things. It is a journey not an end date or race. Have fun experimenting and enjoy the changes you will feel in your body, taste buds and mind. It really will blow you away and it feels fantastic.
Please check out the recipes section of the blog for inspiration and a ton of recipes to get you started. They range from easy to a bit more time consuming. If you have any questions at all, please feel free to email me at Sherry@ExploitsOfaVeganwannabe.com. I would love to help in any way I can.
We have more cooking classes coming up at Henry Ford Community College in the fall semester. If you are on Facebook, please “like” Exploits because we will post our next classes there. I look forward to meeting you there soon.