From: Chef John Andres, BOS Restaurant, Des Moines. Yield: 8-10 servings.
6 cups freshly chopped greens, washed and dried
½ cup sliced radish
1 medium julienne-cut red onion
3 julienne-cut carrots
2 cups halved grape tomatoes
2 cups shelled edamame, blanched
as needed, tofu croutons (recipe follows)
as needed, raspberry vinaigrette (recipe follows)
12 ounces firm water-packed tofu, drained, cut medium-dice
½ cup soy sauce
1½ cup water
2 Tbsp. Ranch Dressing powdered seasoning mix
¾ cup cornstarch
as needed for deep-fat frying, Plenish™ high oleic oil
½ cup raspberry vinegar
¼ cup fresh raspberries
¼ cup honey
½ cup soy oil
¼ cup extra-virgin olive oil
½ cup fresh basil leaves, chiffonade
to taste, salt and black pepper
For salad: In a large bowl, add first 6 ingredients, toss lightly. Divide evenly on salad plates. Sprinkle with tofu croutons, serve with raspberry vinaigrette.
For tofu croutons: In a medium bowl, add soy sauce, water and Ranch Dressing powder, mix together. Add tofu and marinate 4 hours. Remove from marinade and allow to drain. In a medium mixing bowl add cornstarch, add tofu, toss lightly. Deep-fry at 350˚ F in oil until golden-brown. Remove from oil, drain. Serve immediately, sprinkle on salad.
For raspberry vinaigrette: In a blender, add vinegar, raspberries and honey. Purée, slowly add oils to emulsify. In a small bowl, add dressing. Whisk in basil, salt and black pepper. Serve with salad.
Photo: The Soyfoods Council