In this Asian-style tossed salad, the vegetable matchsticks have a satisfying crunch that plays off the greens, nuts, seeds and tofu. You can also use the dressing on any tossed salad you make.
3 Tbs. low-sodium soy sauce
3 Tbs. rice vinegar
2 Tbs. light brown sugar
1 Tbs. toasted sesame oil
1 8-oz. pkg. baked tofu
2 celery stalks
2 carrots, peeled
1 small turnip, peeled
½ medium cucumber, peeled
½ cup shiitake mushroom caps
¼ cup chopped cilantro
2 green onions, green parts only, cut into ribbons
½ tsp. red pepper flakes
2 packed cups shredded romaine lettuce or baby kale
¼ cup toasted cashew pieces, optional
1 Tbs. sesame seeds, optional

  1. To make Dressing: Combine all ingredients in small bowl. Set aside.
  2. To make Salad: Cut tofu, mushrooms, celery, carrots, turnip, and cucumber into matchsticks, and place in large bowl. Thinly slice shiitake mushroom caps, and add to bowl. Pour Dressing over top, and toss gently. Let stand at least 30 minutes, stirring occasionally.
  3. Just before serving, sprinkle in red pepper flakes. Line platter or fill bowls with shredded romaine, top with tofu-vegetable mixture, and garnish with cashews and sesame seeds (if using).

Calories: 187
Protein: 10 g
Total Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 23 g
Cholesterol: 0 mg
Sodium: 617 mg
Fiber: 4 g
Sugar: 17 g