Asian Tofu and Squash Salad

Asian Tofu and Squash Salad

Adapted Food Network Recipe

1            14-oz  pkg. extra-firm tofu, drained and cut into 3/4” cubes

3            tablespoons rice vinegar

2            tablespoons low-sodium soy sauce

1            tablespoon fresh ginger, minced

1/4         cup olive or vegetable oil plus 2 tablespoons for cooking squash

8            ounces mushroom, sliced (I used raw – recipe says to bake w/squash)

4            cups peeled and cubed butternut squash

Kosher salt and freshly ground pepper

1            5-ounce package mixed Asian Greens(I used Romaine/spinach)

2            cups snow peas, trimmed and halved (I used radishes instead)

1/2         cup coarsely chopped salted roasted cashews

Put a baking sheet in the upper and lower thirds of the oven and preheat to 450 degrees.  Put the tofu cubes on a clean kitchen towels in a single layer; let drain and pat dry.  Make the dressing:  Whisk the rice vinegar, soy sauce, ginger and 1/4 cup oil in a large bowl.  Set aside. 

Toss the mushrooms (unless using raw) and squash with the remaining 2 tablespoons  oil, a pinch of slat and few grinds of pepper in a separate large bowl; spread the vegetables on the top hot baking sheet.  Pat the tofu dry and add to the same bowl along with 3 tablespoons of the dressing; toss, then spread on the bottom hot baking sheet.  Roast, switching the baking sheets and tossing the vegetables and tofu halfway through,  until the squash is tender and the tofu is golden, 18-20 minutes.  ****Next time I will spray tofu baking sheet with non-stick because tofu stuck a bit to pan.

Add the greens, snow peas/radishes, and cashews to the bowl with the remaining dressing; toss.  Divide among  bowls, top with the roasted vegetables and tofu.