Garbanzo Bean, Tofu and Squash Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Summertime is too hot to cook but I still want protein in my salads. I found this recipe in a diet book and added a few things to make it pop. Ingredients:
7 ounces firm tofu, rinsed, dried, cubed |
1 (2/3 ounce) package italian salad dressing mix |
1/4 cup red wine vinegar |
2 tablespoons water |
1/4 cup oil |
3/4 cup lemon juice |
1/4 cup extra virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 (14 ounce) can garbanzo beans, drained and rinsed |
2 medium zucchini, diced into 1/4-inch pieces |
1 medium yellow squash, diced into 1/4-inch pieces |
1 small red onion, thinly sliced |
2 ounces parmesan cheese, shredded |
Directions:
1. Rinse tofu, wrap in paper towels or dish cloth to remove excess water.
2. Dice tofu and put it in a zip lock bag, or container, with Italian dressing seasoning, red wine vinegar, water and oil. Set aside.
3. Make vinaigrette: whisk lemon juice, olive oil, salt and pepper together until combined and set aside.
4. Tame red onion ***.
5. In a large salad bowl, put garbanzo beans, zucchini, squash and red onion.
6. Pour vinaigrette over the salad and toss well.
7. Add tofu and toss again.
8. Garnish with Parmesan cheese.
9. Best served chilled after an hour but just as tasty if you eat it immediately.
10. *** Tame the red onion: soak sliced onion in 2 cups water with 4 tablespoons of white wine or apple cider vinegar. Remove after 15 to 30 minutes. ***.
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