Asian Tofu Salad Tartines
This is definitely a knife-and-fork tartine, as the seasoned vegetables are perched atop slices of marinated tofu and there’s no cheese or spread to help them stick to the bread. Serve with a bowl of miso soup or a side of sesame noodles for a light meal.
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This is definitely a knife-and-fork tartine, as the seasoned vegetables are perched atop slices of marinated tofu and there’s no cheese or spread to help them stick to the bread. Serve with a bowl of miso soup or a side of sesame noodles for a light meal.
Ingredients
- 1/4 cup low-sodium soy sauce
- 2 Tbs. sugar
- 1 Tbs. minced fresh ginger
- 1 clove garlic, minced (1 tsp.)
- 1 10-oz. pkg. firm tofu, drained and cut into 12 slices
- 6 1/2-inch slices sourdough bread
Preparation
Combine soy sauce, sugar, ginger, garlic, and 3 Tbs. water in medium bowl. Add tofu slices, and toss to coat. Let stand 15 minutes.
Remove tofu slices from marinade, and place 3 on each bread slice. Add remaining ingredients to marinade, and toss to coat. Arrange vegetables over tofu on bread slices.
Nutrition Information
- Calories 290
- Carbohydrate Content 46 g
- Cholesterol Content 0 mg
- Fat Content 5.5 g
- Fiber Content 3 g
- Protein Content 16 g
- Saturated Fat Content 1 g
- Sodium Content 783 mg
- Sugar Content 7 g