Asian Edamame and Tofu Chopped Salad

Name: Asian Edamame and Tofu Chopped Salad
Yield: 4 to 6 servings
Ingredients: 1 cup frozen edamame, thawed; 1/4 cup pine nuts; 1 small zucchini, cut into 1/4-inch dice (about 1 cup); 1 small red or orange bell pepper, cut into 1/4-inch dice; 2 large celery stalks, cut into 1/4-inch dice; 4 to 5 ounces baked tofu, cut into 1/4-inch dice; 1/4 cup thinly sliced scallions, green parts only; 2 tablespoons olive oil; 2 teaspoons dark sesame oil; 2 tablespoons rice vinegar; Salt and freshly ground pepper to taste

January 24, 2012

This was inspired by one of my favorite dishes at Veggie Heaven in Teaneck, New Jersey, an all-vegan Chinese-style eatery. It’s quite unlike their signature mock meat dishes, and really, quite unlike anything I have ever eaten in an Asian restaurant.

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