Tofu Salad

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Tofu salad

Yield 4

Author Chef Arlene Jacobs

Prep time

10 Min

Total time

10 Min

Kimchi is a tangy and probiotic rich condiment used in many Korean dishes. It has that typical fermented taste not unlike tempeh and kombucha but also has a spicy zest to it as well. I love it. I put it in my salads, my wraps and even on top of stir-fry. This one uses both the kimchi and its juice in the mayo. While we’re using Tofu here you can easily swap this out for chicken, tuna, beans or any other protein you’d like. The powerhouse and star ingredient here is the kimchi.

Ingredients

• 1/3 cup mayonnaise (or vegan mayo)
• 1/4 cup chopped Kimchi
• 2 tbsps. Kimchi liquid
• 1/4 head of cabbage, thinly sliced
• 2/3 cup bean sprouts
• 1/2 cup snow peas, thinly sliced
• 1/2 cup cherry tomatoes
• 3 scallions, thinly sliced
• 4 ozs. firm tofu, well drained and cut into 3/4 inch cubes
• Salt & pepper, to taste

Instructions

Method

1. Combine mayonnaise, Kimchi and Kimchi liquid in a small bowl. Season, to taste with salt & pepper. Let sit for about 30 minutes for flavors to blend.
2. 2. In a large bowl, combine remaining ingredients. Add the dressing, salt & pepper, to taste and toss well to combine.