Curried Tofu Salad

Ingredients: (Conversion Chart)

• ¼ cup coconut milk
• 2 tablespoons curry powder
• 1 tablespoon minced garlic
• 3 tablespoons reduced-sodium soy sauce, divided
• 14 ounces extra-firm tofu, drained and cut into ½-inch thick, 1½-inch cubes
• 1/3 cup rice wine vinegar
• 2 tablespoons honey
• 1 tablespoon freshly squeezed lime juice
• ½ teaspoon red curry paste
• 6 cups Romaine lettuce
• 2 cups grated carrots
• 2 cups thinly sliced onions
• 1 cup thinly sliced red bell peppers
• 1 cup thinly sliced green bell peppers
• 1 cup thinly sliced scallions
• ¼ cup chopped fresh cilantro

Directions:

1. In a wide bowl, combine coconut milk, curry powder, garlic, and 1 tablespoon soy sauce. Add tofu, and turn to coat. Cover and chill 1 hour.
2. Preheat broiler.
3. On a foil-lined baking sheet, arrange tofu pieces in single layer. Coat lightly with cooking spray and broil 4 minutes. Turn tofu, spray with cooking spray, and broil another 4 minutes or until golden brown. Remove from broiler.
4. Meanwhile, in a medium bowl, whisk together vinegar, honey, lime juice, curry paste, and remaining soy sauce.
5. In a large bowl, combine lettuce, carrots, onions, red peppers, green peppers, scallions, half of cilantro, and tofu. Add dressing and toss well. Divide among 4 bowls and top with remaining cilantro.

Nutrition Info: