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Herbed Snow Peas with Tofu


Prep time:                     5 minutes

Cooking time:            15 minutes

Yields:                            4 people



4 oz extra firm tofu, chopped in 1/4" cubes
1 1/2 lb snow peas, trimmed
1/4 cup olive oil
3 cups of claytonia, watercress or another tender young spring green or sprout
4 tbsp julienned mint leaves
2 tbsp chopped fresh dill
2 tbsp julienned lemon zest
juice of 1/2 lemon (2-3 tbsp)
fresh ground pepper



Pat dry the tofu and dust heavily with flour salt, pepper and smoked paprika. In a non-stick skillet over medium high heat cook tofu until golden brown on all sides 7-10 minutes. Place the tofu in a bowl to cool and put skillet back on stove.

Add 2 tbsp of water to skillet and add the snow peas. Cover and let steam for 3-5 minutes, slightly tender but not limp. Place in colander and submerge in ice water to shock for about 5 minutes or until cool(this will stop the cooking process and retain bright green color). Lift colander to drain thoroughly.  

Slice the peas in half lengthwise. Place the drained peas in with the cooled tofu. Add the mint, dill, lemon zest, lemon juice, young spring greens, and oil and gently toss (be careful not to break the tofu). Serve and enjoy!


Notes:            This dish would be wonderful for a spring Sunday brunch.

Credit:           Balanced Health original

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