This recipe is a lot of fun and looks beautiful when presented to students. Ingredients are layered into a clear 24 oz. cup to create a striking visual effect that is also delicious! Tossing the tofu in the scallion ginger vinaigrette allows the tofu to develop great flavor, and when the salad is either shaken or turned over onto a plate to eat, the dressing will coat the rest of the ingredients. This hearty, plant-based salad is sure to be a hit as a grab-and-go entree or as a vegan addition to your entree salad options!
1/2 cup Vegetable oil
14.5 pounds Tofu, drained and cut into ½” cubes
9.4 pounds Shelled Edamame, thawed from fro- zen
9 pounds Corn, thawed from frozen
7.75 pounds dry Brown rice, dry - cooked accord- ing to manufacturer’s instructions (½ cup cooked)
4.6 pounds Baby spinach (¾ cup packed)
3.5 pounds Red cabbage, shredded (¼ cup)
5.25 pounds Shredded carrots (¼ cup)
2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed or other neutral oil
1 1/2 tsp light soy sauce
3/4 tsp rice vinegar
Calories 307 calories Saturated Fat 0.929g Sodium 65.245mg Carbohydrate 43.727g
* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.