Pankaj Pradhan, chef-owner of the Red Lentil restaurant in Watertown, Mass., drew on his varied culinary experiences to create this recipe. “I wanted to give a little zing to an eggless salad
for the restaurant and played around with the spices,” he says. On warm, sunny days, Pradhan serves the salad over mesclun greens. Recipe courtesy of Red Lentil.
- 2 16-oz. pkgs. extra-firm tofu, drained, and cut into 2 slabs
- 3 Tbs. low-sodium soy sauce
- 2 Tbs. cider vinegar
- 2 Tbs. rice vinegar
- 2 Tbs. maple syrup
- 1 clove garlic, minced (1 tsp.)
- ½ cup finely chopped celery
- ½ cup soy mayonnaise
- ¼ cup finely chopped red onion
- ¼ cup chopped cashews
- ¼ cup golden raisins
- 2 Tbs. chopped cilantro
- 1 Tbs. paprika
- 1 Tbs. ground turmeric
- 1 Tbs. ground cumin
- 1 Tbs. ground coriander
- 1 Tbs. lemon juice
1. Preheat oven to 350°F. Press tofu slabs between two cutting boards 15 minutes to remove excess water. Pat dry, and place in baking dish.
2. Whisk together soy sauce, cider vinegar, rice vinegar, maple syrup, and garlic in bowl. Pour soy sauce mixture over tofu. Bake 15 minutes. Cool.
3. To assemble salad, crumble baked tofu in bowl. Stir in all remaining ingredients, and season with salt and pepper, if desired.
July/August 2010 p.40