Best 2 Shaved Carrot Salad With Baked Tofu Recipes

## Shaved Carrot Salad with Baked Tofu: A Symphony of Flavors ##

In the realm of culinary delights, where textures dance and flavors harmonize, lies a dish that captivates the senses – shaved carrot salad with baked tofu. This vibrant salad is an orchestra of flavors, where the sweet crunch of carrots, the savory umami of tofu, and the tangy-sweet dressing create a symphony of taste. Its simplicity belies a depth of flavors and textures that will leave you craving for more.

The recipe starts with humble carrots, transformed into delicate ribbons with a few deft strokes of a vegetable peeler. These ribbons are then tossed with a medley of aromatic ingredients: toasted sesame seeds, fresh cilantro, and a vibrant dressing made with rice vinegar, soy sauce, sesame oil, and a touch of maple syrup. The result is a salad that is both light and refreshing, yet packed with flavor.

But the true star of this dish is the baked tofu. Cubes of firm tofu are coated in a savory marinade, then roasted until golden brown and crispy on the outside, yet tender and succulent within. The marinade, made with a blend of soy sauce, rice vinegar, ginger, garlic, and sesame oil, infuses the tofu with an irresistible umami flavor.

Whether you're a seasoned vegan, a tofu aficionado, or simply someone looking for a delicious and healthy meal, this shaved carrot salad with baked tofu is sure to delight your taste buds. It's a perfect side dish for grilled meats or fish, or can be enjoyed on its own as a light lunch or dinner.

So gather your ingredients, prepare your taste buds, and embark on a culinary journey where simplicity meets flavor in perfect harmony.

Here are our top 2 tried and tested recipes!

BAKED TOFU

Baked Tofu image

This is a protein boost to our Shaved Carrot Salad with Baked Tofu.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 16 slabs

Number Of Ingredients 4

Ingredients

14-oz package drained firm tofu
2 tablespoons tamari
1 1/2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

Press tofu for 20 minutes. Slice into 1/4-inch-thick slabs and transfer to a large bowl.
Whisk together tamari and oil and season with salt and pepper.
Drizzle dressing over tofu and marinate 20 minutes, tossing occasionally.
Heat oven to 350 degrees. Arrange tofu on an oiled baking sheet and bake 10 minutes. Flip and bake 30 minutes more. Let cool.

Nutrition Facts : Calories 76 g, Fat 6 g, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, Sodium 292 g

SHAVED CARROT AND PEAR SALAD WITH CURRY VINAIGRETTE

Shaved Carrot and Pear Salad with Curry Vinaigrette image

Provided by Giada De Laurentiis

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pound large carrots, trimmed and peeled (about 8 carrots)
2 firm pears (recommended: D'Anjou)
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon curry powder
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

Nutrition Facts : Calories 264 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 600 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 2 grams, Sugar 20 grams

Tips:

For the best flavor, use fresh, organic carrots. Look for carrots that are firm and brightly colored.
If you don't have a mandoline, you can use a food processor fitted with the slicing blade to shave the carrots.
To make the tofu more flavorful, marinate it in the soy sauce, rice vinegar, and sesame oil for at least 30 minutes before baking.
If you don't have a grill, you can bake the tofu in a preheated oven at 400 degrees Fahrenheit for 20 minutes, or until golden brown and crispy.
To make the dressing, whisk together the olive oil, lemon juice, honey, Dijon mustard, and salt and pepper. Taste and adjust seasonings as desired.
For a more vibrant salad, add a handful of chopped fresh herbs, such as cilantro, parsley, or mint.
Serve the salad immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Shaved Carrot Salad with Baked Tofu is a delicious and healthy salad that is perfect for a light lunch or dinner. The salad is packed with nutrients, including vitamins A, C, and K, and is also a good source of fiber and protein. The tofu adds a savory and protein-rich element to the salad, while the dressing adds a tangy and flavorful touch. This salad is also very easy to make, and can be prepared in just 30 minutes. So next time you're looking for a healthy and delicious salad, give Shaved Carrot Salad with Baked Tofu a try.