Asian Edamame and Tofu Chopped Salad

This was inspired by one of my favorite dishes offered by Veggie Heaven in Teaneck, New Jersey, an all-vegan Chinese-style eatery. It’s quite unlike their signature mock meat dishes, and really, quite unlike anything I have ever eaten in an Asian restaurant.

Serves: 4 to 6

• 1 cup frozen edamame, thawed
• 1/4 cup pine nuts
• 1 cup zucchini, cut into 1/4-inch dice
• 1 small red or orange bell pepper, cut into 1/4-inch dice
• 2 large stalks celery, cut into 1/4-inch dice
• 4 to 5 ounces baked tofu, cut into 1/4-inch dice
• 1/4 cup thinly sliced scallion
• 2 tablespoons olive oil
• 2 teaspoons dark sesame oil
• 2 tablespoons rice vinegar
• Salt and freshly ground pepper to taste

Cook the edamame according to package directions, then drain and rinse in a colander until cool.

Toast the pine nuts in a small, dry skillet over medium heat until golden.

Combine the edamame and pine nuts with the remaining ingredients in a serving container and toss together. Serve at once.

• Here are lots more easy tofu recipes.
• Explore more of VegKitchen’s super savory salads.