Spinach and Tofu Salad
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This is a great main course salad that is very satisfying. It has plenty of protein combined with healthy spinach, crunchy vegetable, seeds and nuts. Read about soy products in our diet blog “The Truth About Soy”
MAKES: 4 Servings
PREP/COOK TIME: 60 minutes
INGREDIENTS
For the tofu and marinade:
½ pound extra firm tofu
¼ cup low sodium Tamari soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
1 tablespoon sake
1 tablespoon brown sugar
1 teaspoon grated ginger
Pinch of cayenne
For the salad:
8 ounces baby spinach
2 tablespoons lime or lemon juice
2 teaspoons brown sugar
1 tablespoon toasted sesame oil
2 tablespoons canola oil
1 tablespoon low sodium Tamari soy sauce
2 tablespoons white or red miso
1 tablespoon finely minced garlic
1 tablespoon grated ginger (from a peeled 1-inch piece)
1 cup chopped cucumber
1 cup thinly sliced radish
1 cup frozen edamame, thawed
1 teaspoon sesame seeds
2 tablespoons pumpkin seeds
2 tablespoons roasted peanuts
Pinch of kosher salt or flaky sea salt
DIRECTIONS
Heat oven to 375 degrees. Slice tofu into 1-inch-by-2-inch pieces about 1/4-inch thick and place on a cookie sheet lined with paper towels. Place another layer of paper towels over the tofu and then lay another cookie sheet on top of that. Add some weight to the top cookie sheet (like some 28 oz cans of tomatoes from your pantry). Allow the tofu to sit for about 15 minutes to squeeze any excess fluid from it.
Make the marinade: In a medium bowl, whisk together soy sauce, sesame oil, vinegar, sake, brown sugar, ginger and cayenne. Pour marinade over tofu slices to coat well. Poke some holes in the tofu to let the marinade penetrate. Leave in marinade for at least 15 minutes. (You may marinate the tofu up to 24 hours in advance.)
Make the dressing: In a small bowl, whisk together lime juice, brown sugar, sesame oil, vegetable oil, soy sauce, miso, garlic and ginger.
Line a baking sheet with parchment paper, and arrange the tofu pieces in a single layer. Spoon remaining marinade over tofu. Bake, uncovered, for 15 to 20 minutes, until slightly crisped. Remove and leave at room temperature to cool a bit.
To make the salad, arrange spinach in a low, wide salad bowl or on a deep platter. Scatter cucumber, daikon and edamame over spinach, then sprinkle with sesame seeds, pumpkin seeds and peanuts. Tuck slices of tofu here and there.
Sprinkle a pinch of salt over everything, then drizzle salad with dressing and serve.
