Cucumber, Cabbage, and Tofu Chopped Salad

I share a community garden plot with my mom and she picked the first done cucumber and gave it to me, that was very nice of her:)  I used the cucumber and a small head of purple cabbage from the farmers market to make this yummy salad.......

On Cooking and Ingredients

Cucumber, Cabbage, and Tofu Chopped Salad

4-6 side dish servings

Tofu

1 15 oz block of tofu, drained, and cut into half inch cubes

1 T tamari (wheat free soy sauce) or 1 T Bragg Liquid Aminos

1/2 T olive oil

1 T brown rice vinegar

1 t maple syrup

Dressing

1 t grated ginger

1 t grated garlic

1 T tamari

2 T brown rice vinegar

1/2 t toasted sesame oil

1 t agave or other sweetener

Salad

2 c chopped cabbage

2 c cucumber chopped into 1/2 inch pieces

1 c tofu recipe 

Optional Garnishes

cilantro

dulse granules (seaweed that can be found by the nori or sushi supplies in your local natural foods store)

sesame seeds

Make the tofu:

On top of a plate, fold a kitchen towel so that it can cover the bottom and top of a block of tofu.  Put the tofu on it, then the other half of the kitchen towel, then a cutting board, and a heavy pan to weigh it down.  Drain in the refrigerator 3-4 hours or overnight.

When the tofu is done draining, cut the tofu into 1/2 inch cubes.  In a roasting pan, mix the tamari, olive oil, brown rice vinegar, and maple syrup.  

Add the tofu and stir to coat.  

Bake in a 350 degree oven for 15 minutes.  Take it out of the oven and stir it, then put it back in the oven for 15 minutes.  Remove from the oven.

It will be lightly browned.  Let the tofu cool for 10 minutes on the counter, then put it into a glass covered container and store it in the fridge to cool.  You want to put cooled tofu into the salad.  Also, this salad uses 1 cup of tofu, so you will have extra to use on another salad or in another recipe.  While the tofu is cooling, make the dressing. 

Make the dressing:

In a medium/large sized bowl, mix the grated ginger, garlic, 1 T tamari, 2 T brown rice vinegar, 1/2 t toasted sesame oil, 1 t agave, and mix well.

Assemble the salad:

To the bowl with the dressing, add the 2 cups of cabbage, 2 cups of cucumber, and 1 cup of the tofu and mix well.  Garnish with optional cilantro, dulse, and sesame seeds.