The Incredible Asian Salad

The Incredible Asian Salad

Serves 4


1 head leaf lettuce

1 box arugula by Josie’s organics

1 large carrot, julienned

1 small head of radicchio

Grilled Tofu

1 packet of extra firm tofu by House Foods

1 tsp vegetable oil

1 tsp honey

1 tsp soy sauce by Kikkoman

Grilled veggies

1 bunch of baby broccoli

1 medium sized eggplant

2 tsp soy sauce

1 tsp vegetable oil


2 Tbsp water

1 Tbsp rice wine by Mirin-Eden

1 Tbsp soy sauce

2 cloves of garlic minced

1 tsp minced ginger

1 tsp vegetable oil

½ tsp sugar

1 tsp lime juice

½ tsp Gomasio by Eden


  • Loosely chop leaf lettuce and mix with arugula, set aside.
  • Slice radicchio into strips, set aside. Place julienned carrots in a small bowl.
  • For the tofu, slice your block then cut into triangles, marinate with your oil, honey and soy sauce, place on the grill until cooked through with grill marks.
  • For the eggplant, cut out the inner section, then slice into thick strips. Marinate and sauté until softened. Remove from the pan, in the same pan lightly cook your marinated baby broccoli.
  • For the dressing, whisk in all the ingredients in a small bowl.
  • To build the salad, create a base of lettuce and arugula, top with radicchio, then carrots, and arrange the grilled tofu and veggies to surround the mound, pour dressing and top with a sprinkle of Gomasio. Enjoy!


Recent Articles


Photo Stream