Healthy Recipe: Cucumber Tofu Salad

Ok, there was ONE healthy item on Saturday’s menu. This salad is light, refreshing, and quite good for you (low calorie and the tofu adds protein!). It’s originally from Food & Wine, but I’m suggesting substantial tweaks here based on how it came out when I made it. Enjoy!



2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1/2 teaspoon toasted sesame oil
1 scallion, thinly sliced
2 teaspoons minced fresh ginger
3 cucumbers, peeled and cut into 1/2-inch pieces
14 ounces extra-firm tofu, cut into 1/2-inch pieces

In a medium bowl, whisk the soy sauce and rice vinegar with the sesame oil, scallion and fresh ginger. Add the cucumbers and tofu and toss gently, then serve right away or refrigerate.

Nutritional Info (makes 6 servings): 82 Calories, 3.3 grams Fat, 5 grams Carbohydrates, 7.7 grams Protein.

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