Tofu Salad
A refreshing and nutritious salad featuring marinated tofu, fresh greens, and vibrant vegetables, perfect for any meal.
Equipment
- Baking Sheet
- Medium bowl
- Airtight Container
Ingredients
- 14-16 oz. block of tofu
- 2 Tbsp. olive oil (for marinading)
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. water
- 2 Tbsp. maple syrup
- 2 cloves garlic (minced)
- 1/4 tsp. salt
- 1/4 cup lemon juice (for dressing)
- 1/4 cup olive oil (for dressing)
- 1 clove garlic (minced, for dressing)
- 1 tsp. Dijon mustard
- 1 tsp. maple syrup or honey (for dressing)
- 2 Tbsp. fresh herbs (such as basil, finely diced)
- Freshly ground salt and black pepper (to taste)
- 2 large heads romaine (about 8 cups chopped)
- 2/3 cup diced cucumber
- 2/3 cup cherry tomatoes (halved)
- 1 avocado (diced or sliced)
- 1/4 cup sliced almonds
Instructions
- Press the tofu for 15 minutes to remove excess water, then cut into cubes.
- In a bowl, whisk together olive oil, balsamic vinegar, water, maple syrup, minced garlic, and salt.
- Marinate the tofu in the mixture for 15-30 minutes.
- Preheat the oven to 400°F (200°C). Arrange marinated tofu on a lined baking sheet and bake for 15 minutes, flipping halfway through.
- While baking, prepare the dressing by whisking together lemon juice, olive oil, minced garlic, Dijon mustard, and maple syrup or honey. Add fresh herbs and season with salt and pepper.
- In a large bowl, layer romaine, cucumber, cherry tomatoes, and avocado. Sprinkle with sliced almonds.
- Drizzle the dressing over the salad and toss gently. Top with baked tofu.
- Serve fresh and enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep dressing separate until serving.