Tofu Salmon Salad

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 24 ounces firm tofu
• 2 cups mung bean sprouts, raw
• 1 cup bell pepper, diced
• 4 medium tomatoes
• 1/4 cup onion, thinly sliced (i like to use sweet onions)
• 12 ounces canned salmon (i use the ones in the pouches)
• 2 stalks green onions, sliced
• 1 large garlic clove, minced
• 2 tablespoons oil, canola
• 6 tablespoons low sodium soy sauce
• 1 lemon, juiced
• 1/2 teaspoon ground black pepper

Recipe

• 1 heat oil and minced garlic over medium heat for two minutes to infuse the oil and take the bite out of the garlic.
• 2 remove from heat and add the rest of the dressing ingredients. set aside to cool while assembling the salad.
• 3 cut the tofu into 1 inch cubes and layer in the bottom of a large bowl. top with the bean sprouts, then the tomatoes, bell peppers, sliced onions, and salmon.
• 4 pour the dressing over evenly and garnish with the sliced green onions.
• 5 serve with some steamed rice.