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.

　　

Ingredients

4 to 6 servings

　　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

　　

Step 1

Cut each block of tofu into 6 slabs crosswise. Blot well between tea towels or paper towels, then cut each slab in half to make 2 squares. Finally, cut each square on the diagonal to make triangles.

　　

Step 2

Combine the hoisin sauce, ketchup, soy sauce, agave nectar, oil, and dissolved curry paste in a small mixing bowl and whisk together.

　　

Step 3

Pour half of the sauce into an extra-wide skillet and heat gently. Add the tofu and pour the rest of the sauce over the top. Turn the heat to medium high. Cook, stirring frequently, for 15 to 20 minutes, until the sauce is completely reduced and the tofu begins to brown.

　　

Step 4

Toss the lettuce with the dressing. Allowing about 1/2 cup of lettuce per serving, place a bed of lettuce on each plate and top with several tofu triangles. Garnish with some thinly sliced scallions or basil if desired.

　　

menu suggestions

Step 5

I like this with a light grain dish like Lemony Couscous with Broccoli (page 94) or Quinoa with Corn and Scallions (page 91). In either case, a simple green salad completes the meal.

　　

Step 6

This is also nice with potato-based salads such as Sweet and White Potato Salad with Mixed Greens (page 188) or Warm Mediterranean Potato Salad (page 193).

　　

Step 7

To complete the meal with no further formal recipes, choose one of the ideas for Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121) and one of the Recipe Not Required suggestions for mixed greens salads (192) or any simple green salad of your choice.

　　

nutrition information

Step 8

Calories: 454

　　

Step 9

Total Fat: 24g

　　

Step 10

Protein: 37g

　　

Step 11

Carbohydrates: 48g

　　

Step 12

Fiber: 6g

　　

Step 13

Sodium: 655mg

　　Cooks' Note

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

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).