Asian Tofu Salad Tartines - Yoga Journal

Asian Tofu Salad Tartines

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This is definitely a knife-and-fork tartine, as the seasoned vegetables are perched atop slices of marinated tofu and there’s no cheese or spread to help them stick to the bread. Serve with a bowl of miso soup or a side of sesame noodles for a light meal.

  • SERVINGServings

Ingredients

  • 1/4 cup low-sodium soy sauce
  • 2 Tbs. sugar
  • 1 Tbs. minced fresh ginger
  • 1 clove garlic, minced (1 tsp.)
  • 1 10-oz. pkg. firm tofu, drained and cut into 12 slices
  • 6 1/2-inch slices sourdough bread

Preparation

  1. Combine soy sauce, sugar, ginger, garlic, and 3 Tbs. water in medium bowl. Add tofu slices, and toss to coat. Let stand 15 minutes.
  2. Remove tofu slices from marinade, and place 3 on each bread slice. Add remaining ingredients to marinade, and toss to coat. Arrange vegetables over tofu on bread slices.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 290
  • Carbohydrate Content: 46 g
  • Fat Content: 5 g
  • Fiber Content: 3 g
  • Protein Content: 16 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 783 mg
  • Sugar Content: 7 g