Asian Edamame and Tofu Chopped Salad

• 1 cup frozen edamame, thawed
• 1/4 cup pine nuts
• 1 small zucchini, cut into 1/4-inch dice (about 1 cup)
• 1 small red or orange bell pepper, cut into 1/4-inch dice
• 2 large celery stalks, cut into 1/4-inch dice
• 4 to 5 ounces baked tofu, cut into 1/4-inch dice
• 1/4 cup thinly sliced scallions, green parts only
• 2 tablespoons olive oil
• 2 teaspoons dark sesame oil
• 2 tablespoons rice vinegar
• Salt and freshly ground pepper to taste

1. Cook the edamame according to package directions, then drain and rinse in a colander until cool.
2. Toast the pine nuts in a small, dry skillet over medium heat until golden.
3. Combine the edamame and pine nuts with the remaining ingredients in a serving bowl and toss together.
4. Serve at once.
5. See the menu with Tomato-Coconut Soup (page 39).
6. Complete the meal with store-bought vegan spring rolls or corn on the cob.
7. This teams nicely with Gingery Rice with Sweet Potatoes and Peas (page 88).
8. Add a simple salad of greens and tomatoes or any of the Recipe Not Required mixed greens salads (page 192).
9. To complete the meal with no additional recipes, make one of the Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121).
10. Add a platter of cherry tomatoes, baby corn, and sliced cucumbers.
11. Calories: 330
12. Total Fat: 25g
13. Protein: 17g
14. Carbohydrates: 14g
15. Fiber: 4g
16. Sodium: 160mg

frozen edamame, pine nuts, zucchini, red, celery stalks, scallions, olive oil, dark sesame oil, rice vinegar, salt

Taken from www.epicurious.com/recipes/food/views/asian-edamame-and-tofu-chopped-salad-390505 (may not work)