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Decadent Summer Salad with Marinated Tofu https://www.metro.ca/userfiles/image/recipes/tofu-marine-salade-ete-gourmande-11253.jpg PT10M PT10M PT8H20M
Prepare the tofu marinade in a bowl.Combine the soy sauce, oil, Dijon mustard, honey, lime juice, Provence herbs, salt, pepper, garlic, and the jalapeño pepper.Add the tofu slices with the marinade in a container. Refrigerate for 8 hours.In other container, prepare the zucchini marinade by combining the oil, salt, pepper, and fresh thyme. Add the zucchini strips and refrigerate for 8 hours.Preheat the BBQ on medium.Once the grill is hot, add the tofu slices and zucchini strips. Close the lid. Cook for 5 minutes or until the tofu and zucchini are golden and hot. (The zucchini may cook more quickly than the tofu).Divide the greens, carrots, cherry tomatoes, tofu slices, and zucchini into four plates. Top with a bit of the tofu marinade.Enjoy!Source: Fontaine Santé
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1 lb (400 g) firm tofu Fontaine Santé drained and sliced into around 1/2 inche (1 cm) thick pieces 2 zucchini thinly sliced lengthwise 1 carrot shredded 1 cup (250 ml) cherry tomatoes halved 7 cups (1750 ml) salad mixed baby greens Tofu Marinade 5 tablespoon (75 ml) soy sauce 5 tablespoon (75 ml) olive oil 2 teaspoon Dijon mustard 2 teaspoon (10 ml) honey 2 teaspoon (10 ml) lime juice 2 teaspoon (10 ml) Provence herbs 1 teaspoon (5 ml) salt 1/2 teaspoon (2,5 ml) freshly ground pepper 2 garlic clove chopped 1/2 jalapino jalapeño pepper seeded and finely chopped Zucchini Marinade 6 tablespoon (90 ml) olive oil 1 teaspoon (5 ml) sea salt 1/2 teaspoon (2,5 ml) fresh ground pepper 1 fresh thyme
Decadent Summer Salad with Marinated Tofu

Decadent Summer Salad with Marinated Tofu

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4
Main course
0:10
Preparation
0:10
COOKING
8:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (400 g)
    firm tofu Fontaine Santé drained and sliced into around 1/2 inche (1 cm) thick pieces
  • 2
    zucchini thinly sliced lengthwise
  • 1
    carrot shredded
  • 1 cup
    (250 ml)
    cherry tomatoes halved
  • 7 cups
    (1750 ml)
    salad mixed baby greens

  • Tofu Marinade
  • 5 tablespoon
    (75 ml)
    soy sauce
  • 5 tablespoon
    (75 ml)
    olive oil
  • 2 teaspoon
    Dijon mustard
  • 2 teaspoon
    (10 ml)
    honey
  • 2 teaspoon
    (10 ml)
    lime juice
  • 2 teaspoon
    (10 ml)
    Provence herbs
  • 1 teaspoon
    (5 ml)
    salt
  • 1/2 teaspoon
    (2,5 ml)
    freshly ground pepper
  • 2
    garlic clove chopped
  • 1/2
    jalapino jalapeño pepper seeded and finely chopped

  • Zucchini Marinade
  • 6 tablespoon
    (90 ml)
    olive oil
  • 1 teaspoon
    (5 ml)
    sea salt
  • 1/2 teaspoon
    (2,5 ml)
    fresh ground pepper
  • 1
    fresh thyme
Imprimer ma sélection

Preparation

Prepare the tofu marinade in a bowl.

Combine the soy sauce, oil, Dijon mustard, honey, lime juice, Provence herbs, salt, pepper, garlic, and the jalapeño pepper.

Add the tofu slices with the marinade in a container. Refrigerate for 8 hours.

In other container, prepare the zucchini marinade by combining the oil, salt, pepper, and fresh thyme. Add the zucchini strips and refrigerate for 8 hours.

Preheat the BBQ on medium.

Once the grill is hot, add the tofu slices and zucchini strips. Close the lid. Cook for 5 minutes or until the tofu and zucchini are golden and hot. (The zucchini may cook more quickly than the tofu).

Divide the greens, carrots, cherry tomatoes, tofu slices, and zucchini into four plates. Top with a bit of the tofu marinade.

Enjoy!

Source: Fontaine Santé

Source : Metro

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