Name: Cucumber Salad & BBQ Tofu
Prep time: 5 min
Cook time: 25 min
Total time: 60 min
Ingredients: 2 16-ounce tubs firm silken tofu; 1 cup natural kosher low-fat barbecue sauce (or more, if needed); 4 large cucumbers (peeled and julienned into “spaghetti”); Juice from 3 medium lemons; 1-2 tablespoons extra-virgin olive oil; Salt and pepper (to taste)

Cucumber Salad & BBQ Tofu

Prep Time 5

Cook Time 25

Total Time 1

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Servings

Ingredients

2 16-ounce tubs firm silken tofu
1 cup natural kosher low-fat barbecue sauce or more, if needed
4 large cucumbers peeled and julienned into “spaghetti”
Juice from 3 medium lemons
1-2 tablespoons extra-virgin olive oil
Salt and pepper to taste

Instructions

Preheat the oven to 425°F.
Cut the tofu into 1⁄2-inch thick strips and blot well between clean tea-towels or several layers of paper towels. Cut the slices into dice.
Stir together gently with the barbecue sauce in a mixing bowl. Let marinate for 15 minutes in the fridge. Transfer to a foil-lined baking sheet or roasting pan and bake for 15 minutes, then stir and bake for another 10 minutes. Let cool.
Place cucumber “spaghetti” in a bowl and drizzle with olive oil, lemon juice and salt and pepper. Mix gently and let sit for 10-15 minutes.
Arrange cucumber “spaghetti” in the bottom of a salad plate and top with the tofu. Garnish with slaw and/or sesame seeds. Serve.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW