Marinated Tofu + Edamame Spaghetti Salad
Ingredients
- 1 package firm tofu
- 16 oz. package coleslaw
- 2 large handfuls baby spinach
- 1 1/2 cups prepared edamame spaghetti approx. 6 oz dry
- 1/2 bunch cilantro roughly chopped
- 1 tbsp. sesame oil
- For Marinade/Dressing
- 1/2 cup low sodium soy sauce
- 1/2 cup olive oil
- 1 tbsp. sesame oil
- 2 tbsp. cilantro chopped
- 2 garlic cloves minced
- sriracha to taste
Instructions
- Combine marinade ingredients together in a bowl and set aside.
- Remove tofu from package, draining liquid. Place tofu on a plate and place another plate on top of it for 30-60 minutes.* Slice tofu into 5 equal pieces and dry off excess liquid between slices with paper towels.
- Put 1/8 cup marinade in the bottom of a shallow dish. Place tofu slices on top of the marinade. Top tofu with another 1/8 cup marinade. Cover and place in the fridge for 1-24 hours.**
- Heat a large pan over medium high heat and add sesame oil. Add tofu slices and cook for 3-5 minutes (or until they start to brown). Flip and cook for an additional 3 minutes. Remove from pan and set aside to cool.
- Bring a pot of water to a boil and add edamame spaghetti. Cook for 3-5 minutes, or until pasta is cooked through. Drain and run under cold water.
- Add coleslaw mix, spinach, edamame spaghetti and cilantro to a large bowl. Toss to combine.
- Add dressing and mix. Top with tofu.***
Notes
*This helps push the liquid out of the tofu.
**The longer it sits the more flavor the tofu absorbs.
***If you plan on eating this all at once, add dressing directly to the salad. If you are going to separate this out over a few days then add the dressing as you eat it.
**The longer it sits the more flavor the tofu absorbs.
***If you plan on eating this all at once, add dressing directly to the salad. If you are going to separate this out over a few days then add the dressing as you eat it.