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20 minutes
Prep: 10 minutes
Cook: 10 minutes
193 calories per serving view nutrition facts
6 servings
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| 1 | cup | tofu | cubed |
| 2 | each | celery stalks | julienned |
| 2 | each | carrots | shredded |
| 2 | each | italian plum (roma) tomatoes | cut up |
| 1/2 | each | cucumber | sliced |
| 1 | cup | bean sprouts | |
| 1 | cup | broccoli florets | |
| Dressing | |||
| 1/3 | cup | peanut butter | |
| 1/2 | cup | vegetable stock | |
| 1 | teaspoon | soy sauce | |
| 2 | tablespoons | rice vinegar | |
| 2 | tablespoons | safflower oil | |
| 2 | cloves | garlic | minced |
| 1/2 | teaspoon | red pepper flakes | crushed |
In a large bowl, gently toss together salad ingredients.
In a small bowl, combine dressing ingredients.
Pour over salad and toss again.
Top with garnish.
Advance Preparation: Both salad ingredients and dressing may be prepared in advance and refrigerated.
For best quality, toss together just before serving.
| % Daily Value* | |
| Total Fat 14.0g | 22% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 235mg | 10% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 3.0g | 12% |
| Sugars 4.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 85% | Vitamin C | 16% | |
| Calcium | 18% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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