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Tofu and Vegetable Salad

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    Source: www.allfood.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsB1, B2, B3, B9, B12, H
    MineralsSelenium, Fluorine, Manganese, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 (10 1/2-ounce) package firm tofu, drained

    2. 1/2 cup prepared Italian salad dressing

    3. 4 cups torn romaine or leaf lettuce

    4. 4 hard-boiled eggs, peeled and halved

    5. 1 cup peeled, seeded and sliced cucumber

    6. 1 red or green bell pepper, cut into strips

    7. Crispy Chinese noodles for garnish, optional

    Instructions Jump to Ingredients ↑

    1. Wrap tofu in several thicknesses of paper towel for a few minutes. Repeat once again. Cut tofu into 1 inch cubes; place in a shallow glass bowl. Pour Italian dressing over; cover and chill 30 minutes to 1 hour to absorb flavors.

    2. In a large salad bowl, toss together lettuce, eggs, cucumber, bell pepper, and crispy noodles, if using. Add tofu and Italian dressing marinade; toss gently to coat salad with dressing.

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