Fusion Bread Salad with Tofu and Edamame
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.
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. Add the 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.”