1 package pappadams
1 teaspoon canola oil
1 package extra firm tofu, cut into 1” cubes
Canola oil cooking spray
5 ounces mixed salad greens
1 tablespoon light soy sauce
1 large tomato, cut into wedges
1 teaspoon plus ¼ teaspoon tandoori powder
1 small cucumber, peeled, seeded and cut into moon shapes
1 large Portobello mushroom, washed, stemmed and cut into thin slices
Chutney Dressing
½ cup of firm tofu
1 tablespoon lemon juice
¼ cup mango chutney (or tomato chutney)
1 teaspoon extra-virgin olive oil
1 tablespoon peeled and minced fresh ginger
1/8 teaspoon freshly ground black pepper
¼ cup chopped scallions
1 tablespoon minced fresh cilantro
2 tablespoons light soy sauce
1 tablespoon white miso
¼ cup apple cider vinegar
1 teaspoon minced fresh Serrano or Thai Chile (optional)
1 tablespoon honey
Directions:
Combine the dressing ingredients and blend until smooth and creamy. Preheat the oven to 400 degrees F. When the oven is hot, place the pappadams directly on the oven rack and bake them for one minute. Remove the pappadams from the oven and let cool. Pappadams can also be roasted quickly over a gas flame.
Pat the defrosted tofu with paper towels to dry out moisture. Heat a cast iron skillet or grill pan and coat with cooking spray. Add the tofu squares and sprinkle with soy sauce and tandoori powder. Grill on each side for 2-3 minutes. Remove the tofu from the pan and reserve. Clean the pan and once again coat with spray, then add the canola oil. Add mushroom slices and sprinkle them with the additional tandoori powder. Grill the mushroom slices on each side, spraying again with cooking spray if needed. Toss mushrooms and tofu together. Reserve.
Mix the greens with some of the dressing and arrange on a platter or in a large bowl. Top with tomato and cucumbers, then with tofu and mushrooms. Serve the salad with pappadams and additional dressing.
Nutrition Information:
Serving size: 1 salad
Calories: 155
Fat: 3.5g
Protein: 13g
Carbohydrates: 22.3g
Fiber: N/A
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