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Marinated Vegetable and Tofu Salad

I love this main course. It's so...so...delicious, satisfying and interesting. Everyone will love it!

1/2 cup barley malt
1/2 cup brown rice syrup
1/4 cup water
1/4 cup toasted sesame oil
2 cloves garlic, minced
1 tablespoon soy sauce
1 carrot, julienne pieces
1 onion, half moons
1/2 red bell pepper, julienne pieces
1/2 yellow bell pepper, julienne pieces
1 zucchini, julienne pieces
1 pound tofu, extra firm
4 tablespoons avocado oil
1 clove garlic, minced
1 soy sauce
4 cups cooked quinoa

Combine the barley malt, rice syrup, water, sesame oil, garlic and a dash of soy sauce and a small saucepan. Heat over medium heat until warm. Toss with the carrot, onion, bell peppers and zucchini. Cover and refrigerate for four hours, tossing occasionally. Cut the tofu into sixteen cubes in pat with paper towels to absorb excess water. Heat the oil in a deep skillet over medium heat. Add the garlic and cook for two minutes. Add the tofu and cook until golden on all sides, turning carefully. Sprinkle lightly with soy sauce and cook two to three minutes more. Stir the tofu into the vegetables and marinate three or four hours more in the refrigerator, tossing occasionally. Serve chilled over a bed of cooked quinoa.

Makes 4-5 servings


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