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Tofu Greek Salad

Tofu, one of the most versatile ingredients in the Eastern world, is paired with the Western basic, parsley in Ming Tsai's Greek Salad.


  • 1 bunch scallions sliced thinly, separate white and green

  • 1/4 cup chopped nicoise olives, pitted

  • 2 tablespoons dijon mustard

  • juice and zest of 2 lemons

  • 3/4 cup extra virgin olive oil

  • 1/2 cup packed flat-leaf parsley leaves

  • 1 package firm tofu, cut into 1/2-inch dice

  • 1 pint cherry tomatoes, halved

  • 4 heads baby romaine, cut into 1-inch pieces

  • kosher salt and freshly ground black pepper to taste


  • 1.

    In a large salad bowl, combine scallion whites, olives, Dijon mustard, lemon juice and zest and whisk in extra virgin olive oil to emulsify. Season and check for flavor and add parsley. Add the tofu and marinate for 10 minutes. Add tomatoes and romaine and toss to coat. Garnish with scallion greens and freshly ground black pepper.

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