Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a blender, puree the tofu with the olive oil, tamari, rice vinegar, lemon juice, ginger and sesame oil. Scrape the dressing into a bowl and season with salt.

Step 2    

In a small saucepan of salted boiling water, blanch the snow peas for 30 seconds. Drain and pat dry, then slice lengthwise into thin strips.

Step 3    

In a large bowl, toss the mesclun with the snow peas, chives, enoki mushrooms, chervil and basil. Add the tofu dressing and toss again. Transfer to plates and serve.

Make Ahead

The dressing can be refrigerated for up to 3 days. Stir the dressing before using.

Notes

One Serving 84 cal, 4 gm fat, 0.4 gm saturated fat, 6 gm carb, 2 gm fiber.

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