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Mesclun Salad with Roasted Tofu
Source: dLife

A delicious salad topped with a light lemon dressing and sherry marinated tofu.

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 103.6
Total Carbs 9.2 g
Dietary Fiber 3.5 g
Sugars 4.0 g
Total Fat 4.0 g
Saturated Fat 0.5 g
Unsaturated Fat 0.1 g
Potassium 63.6 mg
Protein 9.0 g
Sodium 311.6 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12.3 oz  Tofu, firm, lite
2 tsp  cooking sherry
2 tsp  low sodium soy sauce
1 tsp  sesame oil
8 cup  salad greens
1 cup  fresh cucumber, peeled and chopped
0 1/4 cup  fresh chopped green onion
2 tbsp  fresh lemon juice
1 tsp  olive oil
1 tsp  red wine vinegar
0 1/4 tsp  sugar
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 each  medium garlic cloves
  1. Slice tofu lengthwise into 4 pieces. Lay the pieces onto several layers of paper towels and top with more paper towels. Let rest 5 minutes. Slice each piece diagonally into 2 triangles. Arrange the tofu in a shallow baking dish.
  2. Whisk together the sherry, soy sauce, and sesame oil. Spoon mixture over tofu and chill for 20 minutes.
  3. Preheat oven to 450 degrees F.
  4. Bake tofu for 25 minutes. Take out of oven and let rest until room temperature then refrigerate for 30 minutes.
  5. Mix together the greens, cucumbers, and green onions. Whisk together lemon juice, olive oil, vinegar, sugar, salt, pepper, and garlic. Pour mixture over top of greens and top with tofu.

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