WARM BREAD SALAD
This is, quite possibly, the bread salad to end all bread salads. Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat. Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic. Everything is piled into a roasting pan then slid into the oven just before the chicken comes out and stays in while the chicken rests (if you're not making it with chicken, heat the oven to 450, turn it off and pop the salad in for 15 minutes). At the last minute, toss the bread mixture with arugula and vinaigrette. Top with your meat of choice (or not) and dig in.
Provided by Florence Fabricant
Categories salads and dressings, appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place currants in a small dish, add red wine vinegar and 1 tablespoon warm water, and set aside. Heat broiler. Place pine nuts in small baking dish, and toast under broiler until very lightly colored. Set aside.
- Cut bread into three or four large chunks. Closely trim off most of the crust and reserve, if desired, to toast and use for bread crumbs or to float in soup. Brush bread all over with 2 tablespoons olive oil. Briefly broil bread chunks, turning until crisp and golden on surface. Remove from oven, trim off any charred tips, and tear chunks into irregular pieces, from 2-inch wads to large crumbs. You should have 4 cups. Place in wide metal, glass or ceramic salad bowl.
- Whisk 1/4 cup olive oil with 1 1/2 tablespoons Champagne vinegar. Season with salt and pepper. Drizzle 1 1/2 tablespoons of this dressing over bread and toss.
- Place one tablespoon olive oil in a small skillet. Add garlic and scallions, and cook, stirring constantly, over low heat until softened but not colored. Add to bread and fold in. Drain currants and fold in. Add pine nuts and fold in. Drizzle salad with stock or water, and fold in. Taste a couple of pieces of bread. Add a little more vinegar, salt and pepper if necessary. Toss well, and transfer to a 4-cup baking dish. Tent lightly with foil. Do not wash salad bowl. Set salad aside until about 30 minutes before serving time.
- Heat oven to 450 degrees. Place bread salad in oven, turn off heat, and leave for 15 minutes. Return salad to bowl. Add greens, remaining vinaigrette, and enough of remaining olive oil so bread is not dry. Toss again. Serve with grilled or roasted meat.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 26 grams, Carbohydrate 38 grams, Fat 32 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 7 grams, TransFat 0 grams
TOFU SALAD
This salad has tofu, snow peas, ginger and garlic!
Provided by JeanieMomof3
Categories Salad Vegetable Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator.
- Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside.
- Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 10.1 g, Fat 9.1 g, Fiber 2.7 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 295.3 mg, Sugar 4.7 g
BREADED, FRIED, SOFTLY SPICED TOFU
This tofu recipe is completely gorgeous. A former roommate introduced me to some basics with tofu, and over the past few years, I've settled on this ratio of spices and other breading ingredients. The crust on the tofu sticks is tasty and the texture is really wonderful. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal). I usually make this with a cumin-scented rice dish and a garlicky broccoli side.
Provided by Miss Sriri
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
- In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
- Warm oil in a large skillet over medium-high heat.
- Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 18.9 g, Fat 17.5 g, Fiber 3.1 g, Protein 16.3 g, SaturatedFat 2.3 g, Sodium 822.7 mg, Sugar 2.1 g
SPINACH AND TOFU SALAD
Here's a spinach salad that takes cues from Japan and is hearty enough to be a main course. Try to find crisp, medium curly-leaf spinach, which will hold up when dressed. (Baby spinach leaves will surely wilt.) Other sturdy greens - such as mizuna, curly endive or Napa cabbage - can stand in for spinach, or you can combine several kinds of greens.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Heat oven to 375 degrees. Slice tofu into 1-inch-by-2-inch pieces about 1/4-inch thick and place in a deep bowl or on a platter.
- Make the marinade: In a medium bowl, whisk together soy sauce, sesame oil, vinegar, sake, brown sugar, ginger and cayenne. Pour marinade over tofu slices to coat well. Leave in marinade for at least 15 minutes. (You may marinate the tofu up to 24 hours in advance.)
- While the tofu marinates, pick over spinach leaves and remove any tough stems. Swish the spinach in a deep bowl of cold water. Lift leaves from water into a colander. If you see any sand in the water, repeat up to 3 times, using fresh water each time. Drain well and dry spinach, then wrap in a kitchen towel and refrigerate until ready to use. (You may wash the spinach up to 24 hours in advance.)
- Make the dressing: In a small bowl, whisk together lime juice, brown sugar, sesame oil, vegetable oil, soy sauce, miso, garlic and ginger.
- Line a baking sheet with parchment paper, and arrange the tofu pieces in a single layer. Spoon remaining marinade over tofu. Bake, uncovered, for 15 to 20 minutes, until slightly crisped. Remove and leave at room temperature.
- To make the salad, arrange spinach in a low, wide salad bowl or on a deep platter. Scatter cucumber, daikon and edamame over spinach, then sprinkle with sesame seeds, pumpkin seeds and peanuts. Tuck slices of tofu here and there.
- Sprinkle a pinch of salt over everything, then drizzle salad with dressing and serve.
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TOFU SALAD - FOOD WITH FEELING
From foodwithfeeling.com
5/5 (1)Calories 793 per servingCategory Salad
- Press your tofu (see my full guide HERE on pressing tofu) and cut into your desired shape. I like larger cubes when serving in a salad but really anything works well.
- Make the marinade for the tofu by whisking together the lemon juice, olive oil, balsamic, water, maple syrup, garlic, and salt in a shallow dish. Put the tofu in and shake gently to coat the tofu in the marinade. Let sit for 15-30 minutes.
- To cook the tofu, you can bake it in the oven at 400 degrees for 15 minutes, flipping halfway. OR you can pan fry it, which is my favorite, by removing it from the marinade and putting it in a large skillet over medium heat. Flip every few minutes and cook until it’s lightly browned on all sides.
BREAD SALAD (PANZANELLA) - CRAVING TASTY
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5/5 (2)Total Time 35 minsCategory Dinner, LunchCalories 370 per serving
- To prepare the vegetables for the salad, core the tomatoes, cut in 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of sugar and toss. Add the sliced cucumbers, red onion and chopped basil and oregano and toss well.
- To prepare the dressing, place the dressing ingredients into a small bowl and whisk together vigorously until well blended.
- Pour the dressing over the vegetables and gently toss. Cover and set aside. You can prepare the salad several hours in advance and let it stand at room temperature to allow the flavors to blend.
- To prepare the bread, lightly brush sourdough bread slices with olive oil or butter on both sides. Place on a foil-lined baking sheet 4-6 inches below the heating element and broil on high until lightly browned, about 2-3 minutes per side. Keep the oven door slightly ajar as you want the heating element to be on the entire time. Remove from the oven, let cool then break into bite size pieces and set aside.
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