Vegetarian Curly Endive and Tofu Salad

Hearty enough to be a main dish but simple enough to serve as a side, this flavorful salad combines curly endive and perfectly marinated tofu.

Serves: 6Prep: 20 minutesCook: 15 minutesTotal: 35 minutesDifficulty: Easy

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Serves: 6

Ingredients

  • 1⁄4 cup + 1 Tbsp. soy sauce, divided
  • 1 1⁄2 tablespoons sesame oil, divided
  • 1⁄2 tablespoon rice wine vinegar
  • 1 tablespoon + 2 tsp. brown sugar, divided
  • 2 teaspoons ginger, grated, divided
  • 14 ounces firm tofu, drained and cut into ¼” thick slices
  • 3 tablespoons lime juice
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 bunch curly endive, de-stemmed and roughly chopped
  • 1 small cucumber, chopped
  • 1 cup radishes, sliced
  • 1 cup frozen edamame, thawed at room temperature
  • 2 tablespoons pumpkin seeds
  • 1 teaspoon sesame seeds

Directions

  • Preheat oven to 375°F. Prepare baking sheet with parchment paper.
  • In medium bowl, combine ¼ cup soy sauce, ½ tablespoon sesame oil, vinegar, 1 tablespoon brown sugar, 1 teaspoon ginger and tofu. Let marinate at least 15 minutes.
  • On prepared baking sheet, spread marinated tofu in single layer. Drizzle remaining marinade over. Bake 15 to 20 minutes, until lightly golden brown.
  • In small bowl, combine lime juice, 2 teaspoons brown sugar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, olive oil, garlic and 1 teaspoon ginger. Set aside.
  • In serving bowl, toss together curly endive, cucumber, radishes, edamame, pumpkin seeds, sesame seeds and cooked tofu. Drizzle with dressing.