Balsamic Tofu Salad recipe

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Ingredients

cooking spray
1 (14 ounce) package firm tofu, cut into 1-inch thick slices
½ cup balsamic vinaigrette
1 egg white
¼ cup grated Parmesan cheese
½ teaspoon lemon juice
½ teaspoon balsamic vinegar
1 (8 ounce) package sliced mushrooms
1 mango, diced
1 (6 ounce) package baby spinach salad mix
1 small red onion, sliced

Nutrition Info

201 calories
carbohydrate: 24.6 g
cholesterol: 4.4 mg
fat: 6.7 g
fiber: 3 g
protein: 14.1 g
saturatedFat: 1.6 g
servingSize: -
sodium: 623.8 mg
sugar: 18.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick spray.

  2. Place tofu slices onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes, drain and discard the accumulated liquid. Cut each slice into 1-inch cubes.

  3. Mix vinaigrette, egg white, Parmesan cheese, lemon juice, and balsamic vinegar together in a large bowl. Fold tofu gently into the marinade and let sit for 5 to 10 minutes.

  4. Arrange marinated tofu in a single layer onto the prepared baking sheet, reserving marinade.

  5. Bake in the preheated oven for 25 minutes. Turn tofu and drizzle with remaining marinade. Bake until just browned, about 10 minutes more.

  6. Combine mushrooms, mango, baby spinach, and red onion in a large salad bowl. Arrange a serving of salad on a plate, place a portion of baked tofu on top. Repeat with remaining salad and tofu.

Recipe Yield

4 salads

Recipe Note

This is a vegetarian tofu salad recipe using baked tofu. It is easy to prepare, but looks very elegant. It would be great for a summer dinner party! Serve with crumbled feta cheese on top and additional balsamic vinaigrette dressing on the side.

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