[donotprint]Apples are coming into season, so I think it's time to reinvent a 100-year old classic. …
Edamame Tofu Salad Cups with Peanut Sauce
Do vegan or vegetarian meals feature on your table? Whether you’re a dedicated herbivore or an omnivore looking to diversify your menus, I think there’s always room for a fresh new recipe.
I thought to post this recipe after watching the insightful documentary The Grab, an alarming investigative report on land deals and food insecurity. It’s worth watching. The film reminded me once again to rotate into my menus more non-meat and non-dairy recipes to help protect our planet.
I’ve been making this edamame salad for years, inspired long ago by a Sunset Magazine recipe*. The salad ingredients can be easily adjusted to match your taste, or replaced with ingredients you have on hand. The peanut sauce can flex too. No ginger in your pantry, use more red pepper flakes. No rice vinegar, use balsamic, cider or red wine vinegar, even lemon or lime juice. Skip the garlic if you prefer and add green onion. Adjust to your taste for spicier, sweeter, tangier or even replace peanut butter with almond butter.
Give this recipe a try in a lettuce wrap, in a bowl over quinoa, or lightly warmed over hot rice and see if it becomes a regular plant-based meal for you!
Serve over quinoa or rice.
Edamame Tofu Salad with Peanut Sauce
Chop all the ingredients small so they fit more easily in the lettuce cups. The salad ingredients are rough measurements that can be increased to suite what you need or to make leftovers. Just wait till serving to add the peanut sauce to keep the salad fresh.
Servings: 6 or 4 depending on serving size
Ingredients
Peanut Sauce
- 1/2 cup salted smooth or chunky peanut butter or almond butter
- 1/3 cup plain rice vinegar can sub seasoned rice vinegar then adjust sugar
- 1/4 cup regular or reduced sodium soy sauce adjust to taste
- 3-5 Tbsp. packed brown sugar adjust to taste
- 1-2 Tbsp. minced or grated fresh ginger
- 1-2 cloves garlic pressed or finely minced
- 3/4 tsp. red pepper flakes
Salad
- 8 oz. firm or extra firm tofu, cut in cubes, about 1/3-inch
- 8 oz. (1 cup) frozen edamame beans, thawed
- 1 large yellow or red bell pepper, cut in cubes, about 1/3-inch
- 1-1/2 cups coarsely shredded carrot
- 1/2 cup finely chopped parsley
- iceberg or soft curly lettuce leaves
optional ingredients
- Shredded zucchini
- Diced cucumber
- Chopped cilantro
Instructions
- To prepare peanut sauce, combine all ingredients in a deep bowl or 2-cup measuring cup. Stir with a fork or blend with an immersion blender until smooth. Taste and adjust ingredients to your preference. It should be a little salty, tangy-sweet, with some heat from the ginger and red pepper flakes.
- In a large bowl, gently combine the tofu, edamame beans, bell pepper, shredded carrot, and parsley. At this point, the ingredients can be covered and refrigerated for up to 3 days.
- Serve the salad in lettuce cups drizzled with some of the peanut sauce. Or to serve a crowd, dress the salad by gently stirring in enough peanut sauce to fully coat the ingredients. The salad is best served immediately as it tends to get watery if made in advance. Leftover peanut sauce keeps up to 2 weeks refrigerated.
Notes
*I tried to find my inspiration recipe but it’s no longer on the Sunset Magazine website. Instead, I found an Edamame Salad with green onion and mint that looks so tasty!
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