Greens and Tofu Salad

Ingredients

3 oz. firm tofu
1/4 tsp. garlic powder
1/3 Tbsp. olive oil
4 tsp. balsamic vinegar
1 tsp. lite soy sauce
2 cups mixed salad greens
6 cherry tomatoes
1/2 cup chopped or sliced cucumber
3/4 oz. vegetarian dairy-free Mozzarella cheese

Directions

Drain and press water from tofu with paper towels; cut into bite-size cubes. Mix the oil with garlic powder, balsamic vinegar and soy sauce to make a dressing. Add half the dressing to the tofu and marinate, covered, at least 30 minutes in the refrigerator.
Rinse, spin or pat dry salad greens and tear or cut into bite size pieces. Rinse cherry tomatoes and cut in half.

Coat a nonstick skillet with cooking spray and heat to medium; stir-fry tofu until slightly golden, about 3-4 minutes. Remove from skillet and let cool. Mix greens with tomatoes, cucumbers and tofu in a salad bowl; add the remaining dressing and toss well; sprinkle with cheese substitute and serve.

Amount Per Serving:

Calories 340,
Calories from
Fat 140,
Total Fat 16.0 g,
Saturated fat 2.0 g,
Cholesterol 0 mg,
Sodium 260 mg,
Total Carbohydrate 22 g,
Dietary Fiber 4 g,
Sugars 11 g,
Protein 29 g,
Vitamin A 80 percent,
Vitamin C 50 percent.

This recipe is:

Low in Sodium (approximately 800 milligrams or less of sodium)
Low in Cholesterol (approximately 100 milligrams or less of cholesterol)

From the GI Diet plan on eDiets.

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