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Triple Soy Salad

Serves 6 | Prep Time 45 minutes | Cook Time 0 minutes


1 pound organic extra firm tofu

1 cup Eden Black Soybeans, drained, reserve liquid

1 1/2 Tbsp Eden Shoyu Soy Sauce
or Eden Tamari Soy Sauce

2 Tbsp Eden Pickled Ginger Slices

1/2 Tbsp Eden Hot Pepper Sesame Oil

1 large cucumber, peeled if waxed, seeded and diced

1 small red bell pepper, diced

3 scallions, thinly sliced

1 Tbsp Eden Shake, plus more to taste

4 cups mixed baby salad greens


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.

Nutritional Information

Per serving: 158 calories, 7g fat (44% calories from fat), 14g protein, 8g carbohydrate, 5g fiber, 0mg cholesterol, 408mg sodium