Description
A refreshing and nutritious salad with lemon-marinated baked tofu and vibrant greens.
Ingredients
Scale
- 1 block extra firm tofu (12 ounces/350 g)
- 2-inch piece fresh ginger, peeled and finely chopped
- 3 tablespoons olive oil
- Zest of 1 lemon
- 2 1/2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon white miso
- 1 teaspoon agave
- 1/4 teaspoon dried dill
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup lemon juice
- 1 green onion, finely chopped
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dried dill
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 4 cups spring greens (5 ounces/140 g)
- 1/2 cup cooked quinoa
- 2 radishes, very thinly sliced
- 1 avocado, peeled, pitted, and sliced
- 1 cup cooked edamame or peas
- 1/4 cup fresh mint, tightly packed and chopped
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Press the tofu by wrapping it in a kitchen towel and placing a heavy object on top for 15 minutes.
- Whisk together the ginger, olive oil, lemon zest, lemon juice, Dijon mustard, white miso, agave, dried dill, salt, and pepper in a medium bowl.
- Break the pressed tofu into small chunks over the sauce in the bowl and gently toss to coat.
- Spread the marinated tofu cubes on the lined baking sheet and bake for 30-35 minutes, stirring halfway through.
- Whisk together the lemon juice, green onion, olive oil, Dijon mustard, dried dill, salt, and pepper in a small bowl for the vinaigrette.
- Arrange the spring greens in a large bowl and top with quinoa, baked tofu, radishes, avocado, edamame, and mint.
- Drizzle the lemon vinaigrette over the salad and toss gently to combine, or serve vinaigrette on the side.
Notes
Press tofu thoroughly for crispy texture; consider marinating longer for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg