At the risk of further confusing my friends who think all I eat are salads – every meal, every day – I’ve decided to post two (two!) vegetable salad recipes in a row. Why? Because asparagus season is almost over, and I want to enjoy at least one more dish of those tender, spring-green spears before we say good-bye! : (
About the salads 24/7 … I’ve tried to tell my dear friends that there’s more to eating healthfully than carrot sticks and Brussels sprouts, but some of them still think I nibble on some celery stalks for breakfast, stuff a plateful of sprouts in my mouth for lunch, and get my kale on for supper. Oh well.
- 1/4 pound extra-firm tofu
- 2 bunches (2 lbs) asparagus
- 1/3 cup diced or thinly sliced red onion
- 1/2 cup (one 2.25-ounce can) sliced black olives
- 1 clove garlic, crushed
- 2 tablespoons lemon juice
- 1 - 2 tablespoons olive oil
- 1/2 teaspoon granulated onion
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1/2 teaspoon salt
- Drain block of tofu by placing it in a colander and setting something heavy on top. Set aside to drain.
- Rinse asparagus well. Snap off the woody ends of each spear by holding a spear on both ends and bending it. The spear should break easily where the woody end and the tender stalk meet. Discard woody ends.
- Cut asparagus into 1- to 1/12-inch pieces and steam for 4 to 5 minutes or until tender-crisp. (See notes below.)
- Meanwhile, place onions, olives, and crushed garlic in serving bowl.
- When asparagus is done, remove from pan to cool.
- Crumble tofu and add to serving bowl along with remaining ingredients.
- Add asparagus pieces and mix well.
- Serve cold or at room temperature.
2. For the best flavor, be sure to steam asparagus rather than boiling it.