Garbanzo Bean, Tofu And Squash Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 7 ounces firm tofu, rinsed, dried, cubed
• 1 (2/3 ounce) package italian salad dressing mix
• 1/4 cup red wine vinegar
• 2 tablespoons water
• 1/4 cup oil
• 3/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 (14 ounce) can garbanzo beans, drained and rinsed
• 2 medium zucchini, diced into 1/4-inch pieces
• 1 medium yellow squash, diced into 1/4-inch pieces
• 1 small red onion, thinly sliced
• 2 ounces parmesan cheese, shredded

Recipe

• 1 rinse tofu, wrap in paper towels or dish cloth to remove excess water.
• 2 dice tofu and put it in a zip lock bag, or container, with italian dressing seasoning, red wine vinegar, water and oil. set aside.
• 3 make vinaigrette: whisk lemon juice, olive oil, salt and pepper together until combined and set aside.
• 4 tame red onion ***.
• 5 in a large salad bowl, put garbanzo beans, zucchini, squash and red onion.
• 6 pour vinaigrette over the salad and toss well.
• 7 add tofu and toss again.
• 8 garnish with parmesan cheese.
• 9 best served chilled after an hour but just as tasty if you eat it immediately.
• 10 *** tame the red onion: soak sliced onion in 2 cups water with 4 tablespoons of wine or apple cider vinegar. remove after 15 to 30 minutes. ***.