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Meatless Monday Recipe: Fusion Bread Salad with Tofu and Edamame

7/11/2011 12:00:00 AM

Tags: Meatless Monday, meatless recipe, vegetarian recipe, salad recipe

Robyn Griggs Lawrence thumbnailIt will be hot again today. I don’t want to turn on the oven, and I’m dying to make use of the (finally!) ripe cherry tomatoes and abundant basil in my garden. Vegetarian chef Susan Belsinger’s hearty fusion salad—a marriage of soy, bread and delicious herbs—is the perfect cool, crisp dish to serve on a July Meatless Monday. This salad, inspired by a recipe in The Tofu for Health Cookbook by Wendy Sweetser, should be made ahead so the tofu can absorb the other flavors.

 tofu salad 

Fusion Bread Salad with Tofu and Edamame 

Serves 6 

 8 to 10 slices country-style bread with a sturdy crust
2 or 3 large cloves garlic
About 1/3 cup olive oil
Salt and fresh-ground pepper
12-ounce package frozen shelled edamame (green soy beans)
1 package firm tofu cut in 1/2-inch dice
12-ounce package frozen edamame, cooked according to package instructions
Pint of ripe cherry tomatoes, halved
1 small cucumber, peeled, halved lengthwise, and sliced
1 small red onion, diced (about 3/4 cup)
1 stalk celery, chopped
3 tablespoons balsamic vinegar
1/4 cup shredded basil leaves
1/4 cup minced Italian parsley leaves
1 cup shredded radicchio (optional)
1/2 cup pitted olives, halved (optional)

1. Toast bread and rub it with garlic. Cut into large cubes. Drizzle lightly with some olive oil, toss with salt and pepper, and set aside.

2. In a wide skillet, bring about 6 cups water to a boil and add 1 teaspoon salt. Add the edamame and cook for 3 minutes. Add the diced tofu, stir, and cook for 2 minutes. Drain.

3. In a large bowl, combine tomatoes, cucumber, onion, and celery. Add cooked edamame and tofu and season with salt and pepper.

4. In a small bowl combine about 1/4 cup olive oil with the balsamic vinegar, 1 minced clove of garlic, salt, and pepper. Drizzle this vinaigrette over the vegetables and toss well.

5. Add bread, basil, parsley and radicchio or olives, if desired, and toss well. Let stand for at least 30 minutes before serving. Toss again before serving and taste for seasoning; drizzle on a little more olive oil if the salad seems dry.

For more salad recipes, read the original article, 'Salad Days: 5 Summer Salad Recipes.' 

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