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Braised Tofu with Spring Greens and Pineapple Curry Vinaigrette

This is one scrumptious salad. Braised tofu is just the beginning. The pineapple vinaigrette is to die for! You just gotta try it!
Pineapple Curry Vinaigrette:
3 tablespoons extra-virgin olive oil
1 teaspoon curry powder
(one half) teaspoon ground cumin
(one half) teaspoon sea salt
Cracked black pepper
1 cup fresh pineapple juice
2 tablespoons red wine vinegar
3 scallions, finely minced

Braised Tofu:
2 teaspoons avocado oil
2 teaspoons soy sauce
2 teaspoons brown rice syrup
(one half) teaspoon curry powder
Scant pinch chili powder
8 ounces extra-firm tofu, cut into 6 slices

Spring Greens:
2 cups organic baby spring greens
1 small cucumber, cut into fine julienne pieces
1/3 cup fine julienne pieces fresh daikon

Make the vinaigrette: Place oil, curry powder, cumin, salt and pepper in a small skillet and cook, stirring, over low heat until fragrant, about 2 minutes. This brings out the curry powder's heat. Remove from heat and whisk in remaining ingredients. Set aside to cool and to allow flavors to develop.

Prepare the tofu: Combine oil, soy sauce, syrup, curry powder and chili powder in a saucepan over medium heat. Stir to combine ingredients and when the oil is hot, pat tofu slices dry with a kitchen towel and arrange them in the hot oil. Cook until browned, 2 to 3 minutes. Turn and brown on the other side.

While the tofu cooks, prepare the salad greens: Combine greens with cucumber and daikon in a large bowl. Toss with vinaigrette to coat and arrange salad on a shallow platter. Arrange tofu slices on top and serve immediately.

Makes 2 servings.


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