Vegan Tofu and Spinach Salad
Vegan Tofu and Spinach Salad is a delightful and nutritious dish that combines the protein-packed goodness of tofu with fresh baby spinach and a creamy tahini dressing. This salad is not only satisfying but also loaded with flavor and textures.
INGREDIENTS
For the Tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons soy sauce or tamari (for a gluten-free option)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
- 1/2 teaspoon grated ginger
- 1/2 teaspoon minced garlic
- Salt and black pepper to taste
For the Salad:
- 6 cups fresh baby spinach leaves
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup sliced almonds, toasted
- 2 tablespoons sesame seeds (white or black), toasted
For the Dressing:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon water (or more for desired consistency)
- 1/2 teaspoon grated ginger
- 1/2 teaspoon minced garlic
INSTRUCTIONS
Prepare the Tofu:
- Press the tofu to remove excess water. You can use a tofu press or wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 30 minutes. Then, cut the tofu into cubes.
Marinate the Tofu:
In a bowl, whisk together the soy sauce or tamari, rice vinegar, sesame oil (if using), grated ginger, minced garlic, salt, and black pepper.
Place the tofu cubes in a shallow dish and pour the marinade over them. Gently toss to coat the tofu evenly. Allow it to marinate for at least 15 minutes or longer if time allows.
Cook the Tofu:
Heat a skillet over medium-high heat and add a bit of oil.
Add the marinated tofu cubes and cook until they are browned and slightly crispy on all sides, about 5-7 minutes. Remove from heat and set aside.
Prepare the Salad:
In a large salad bowl, combine the fresh baby spinach leaves, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
Add the cooked tofu cubes to the salad.
In a small skillet, toast the sliced almonds and sesame seeds over medium heat until they become golden brown. Keep a close eye on them, as they can burn quickly. Remove from heat and let them cool.
Make the Dressing:
- In a small bowl, whisk together the tahini, lemon juice, rice vinegar, maple syrup or agave nectar, soy sauce or tamari, water, grated ginger, and minced garlic until you have a smooth dressing.
Assemble the Salad:
Drizzle the dressing over the salad and toss everything together until well coated.
Garnish the salad with the toasted almonds and sesame seeds.
Serve the Vegan Tofu and Spinach Salad:
- Serve the salad immediately, as a light and refreshing meal.
TIPS
- Customize the salad with your favorite vegetables or additions like bell peppers or avocado slices.
- Adjust the dressing consistency by adding more or less water.
- Feel free to use your preferred sweetener in the dressing, such as agave nectar, maple syrup, or honey if not strictly vegan.
- Store leftover salad in an airtight container in the refrigerator for up to two days.
NUTRITION VALUE
- Calories: 250-300 (approximate values)
- Carbohydrates: 20-25g
- Protein: 12-15g
- Fat: 15-18g
- Fiber: 4-5g
