Spinach Salad with Baked Tofu and Carrot Ginger Dressing
This light, refreshing salad is a perfect side that can also stand on its own thanks to the protein-rich spinach and tofu. To save time, you can press the tofu and make the peanut sauce and dressing the night before for a quicker and easier prep time!
This recipe comes to us from Triad to Wellness.
Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!
Serves 2
Ingredients:
Spinach Salad:
- 6 ounce bag of spinach
- 3/4 cup carrots
- 3/4 cup edamame
- 3 tbsp hemp seeds, seeds
- 14 ounces firm tofu, drained, pressed and cut into 1″ cubes
Peanut Sauce
- 1/4 tsp coconut oil, olive oil can be substituted
- 2 garlic cloves, minced
- 2 tbsp low sodium tamari, soy sauce or coconut aminos can be substituted
- 3/4 cup water
- 1 cup coconut milk, canned
- 3/4 cup coconut water
- 2 tbsp red curry paste
- 3/4 cup peanut butter, smooth
- 1 tbsp sorghum syrup, honey can be substituted
- red pepper flakes, optional
Carrot Ginger Dressing
- 1/4 cup olive oil
- 1 tsp sesame oil
- 1/4 cup white vinegar
- 2 tbsp white miso, white chickpea miso can be substituted
- 1 tbsp tahini
- 2 medium carrots, peeled and chopped
- 1 inch long piece fresh ginger, peeled and cut into circles
- 1 tsp sorghum syrup, honey can be substituted
- 1/4 tsp salt
- 1/4 tsp white pepper
Directions:
Preheat oven to 400⁰ F.
To drain and press tofu, roll tofu in a clean dish towel and place on a clean plate. Cover tofu with the flat side of another plate. Stack three heavy books on top of plate and set aside to allow liquid to drain from the tofu for at least 15 minutes. (This step can be prepped the night before.)
To make peanut sauce, heat coconut oil over medium heat in a medium saucepan. Add garlic, sauté until lightly browned. Whisk in tamari, water, coconut milk, and coconut water. Add curry paste and stir for 1 minute. Whisk in peanut butter and sorghum syrup, bring to a simmer. Cook for 5 minutes. Add red pepper flakes if desired. Remove from heat.
Cut tofu into 1 inch cubes. Place tofu cubes in a single layer on a lined baking sheet pan with parchment paper. Bake until firm, approximately 20 minutes. Remove tofu from oven, baste tofu with 1/4 cup peanut sauce, set aside.
In a high-speed blender add all of the ingredients for the carrot-ginger dressing, blend until smooth. Refrigerate the dressing for at least 15 minutes so the flavors meld.
In a medium salad bowl, toss together spinach, carrots, edamame, 2 tablespoons hemp seeds, remaining peanut sauce, basted tofu, and 6 tablespoons of carrot ginger dressing in a large bowl.
Sprinkle the top of salad with 1 tablespoons hemp seeds.
