Tofu, garlic, and ginger bring a taste of Asia to this quick and easy arame salad. This sea vegetable recipe was contributed by Leslie Cerier.
Serves: 4
- 1/2 cup dried arame
- 8 ounces firm tofu, diced
- 3 cups thinly sliced green cabbage
- 1 cup diced celery
- 4 cloves garlic
- 1 tablespoon grated ginger
- 1/4 cup tamari or soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon unsulfured molasses or agave nectar
- 1/2 cup coarsely chopped cilantro, optional
Place arame in the bottom of a large mixing bowl. Layer the tofu on top followed by layers of cabbage and celery (the water from the tofu will hydrate the arame). Set aside.
Place the garlic and ginger in a blender. Add the tamari, sesame oil, and molasses, and purée until smooth. Adjust the seasonings, if desired. Combine the dressing with the arame-vegetable mixture. Garnish with cilantro, and serve.
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Leslie Cerier is a gourmet organic caterer, cooking instructor, nutritional expert, advocate for sustainable agriculture, and award-winning photographer. She is the author of Gluten-Free Recipes for the Conscious Cook,* Going Wild in the Kitchen,* The Quick and Easy Organic Gourmet* and coauthor of Sea Vegetable Celebration*. A pioneer and national authority on wheat-free baking, cooking with wild foods and whole grains, she has developed recipes for organic food companies and published dozens of articles on vegetarian cooking, nutrition, and organic lifestyle. You can visit her website at LeslieCerier.com.
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