Spicy Tofu Triangles on a Cool Bed of Lettuce

Name: Spicy Tofu Triangles on a Cool Bed of Lettuce
Yield: 4 to 6 servings
Ingredients: Two 16-ounce tubs firm or extra-firm tofu; 1/4 cup hoisin sauce; 1/4 cup good-quality ketchup (see Note); 1 tablespoon reduced-sodium soy sauce; 1 tablespoon agave nectar or maple syrup; 2 tablespoons light olive oil; 1/4 to 1/2 teaspoon Thai red curry paste, to taste, dissolved in a small amount of warm water; 2 to 3 cups thinly shredded crisp lettuce (such as romaine); 2 to 3 tablespoons vegan creamy dill or ranch dressing, as needed; Thinly sliced scallions or basil leaves, optional

January 24, 2012

The contrast of warm, spicy tofu with cool, crisp lettuce is enticing. I use Nasoya Creamy Dill dressing, but any vegan ranch-style dressing, homemade or store-bought, will work. I use two pounds of tofu because of my ravenous teens, but if you’re serving three or four “normal” eaters, one pound may suffice. Cut the rest of the ingredients in half as well.

Cooks' Note

Choose an all-natural brand of ketchup—not one loaded with sugar or high-fructose corn syrup.

Recipe notes

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