Wrap tofu lightly in a few layers of clean kitchen towel or cheesecloth and place a heavy plate on top of it to apply pressure and help drain excess water from the tofu. Set aside for 10 minutes or longer to drain. Meanwhile, prepare the dressing by blending the reserved soybean cooking liquid, shoyu, ginger and oil in a blender. Slice tofu into 1/2 inch cubes. In a large bowl, gently toss tofu with the soybeans, cucumbers, red bell pepper, scallions, dressing and Eden Shake. Add more shoyu, if needed. Refrigerate at least 1/2 hour before serving. Arrange on a bed of mixed greens and garnish with additional Eden Shake.
7g fat (44% calories from fat),