Salad Days: Fusion Bread Salad with Tofu and Edamame

A marriage of soy, bread and delicious herbs, this fusion salad should be made ahead so the tofu can absorb the other flavors.

| July/August 2003

  • Fusion bread salad with tofu and edamame (right) is a union of soy, bread and delicious herbs.
    Photo By Joe Coca

Fusion Bread Salad with Tofu and Edamame
Serves 6 

This salad was inspired by a recipe in The Tofu for Health Cookbook by Wendy Sweetser (Time Life, 2001). Make this salad ahead so the tofu can absorb the other flavors.

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, then cut into large cubes. Drizzle lightly with some of the 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 the tomatoes, cucumber, onion, and celery. Add the cooked edamame and tofu and season with salt and pepper.

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