Third Annual
Soyfoods Symposium
Recipes

 

Cucumber, Tomato, Tofu and Soy Sprout Salad with Citrus Vinaigrette

by Chef Carrie Balkcom, CEC and Sous Chef Stacey E. Evans, CC

Salad Ingredients

1 large cucumber, seeded, cut into thin slices
1/2 lb. cherry tomatoes, rinsed, stemmed and cut in half
1/2 lb. hard tofu, cut into small cubes

Dressing

1/2 cup olive oil
1/4 cup rice wine vinegar
1/4 tsp. sea or kosher salt
1/4 tsp. cracked black pepper
1 tsp. concentrated orange juice

Assembly

Place prepared cucumber, tomatoes and tofu in medium bowl. Mix well. Add dressing. Mix well. Add soy sprouts. Mix gently. Serve immediately.

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