Description
A delightful dish packed with flavors and nutrients, featuring baked tofu paired with vibrant spring greens and a zesty homemade dressing.
Ingredients
- 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
- 4 cups spring greens
- 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, chopped
Instructions
- Preheat your oven to 375F degrees (190 degrees C) and line a baking sheet with parchment paper.
- Drain and rinse the tofu, then wrap it in a clean kitchen towel and press for 15 minutes to remove excess moisture.
- In a mixing bowl, whisk together the finely chopped ginger, olive oil, lemon zest, lemon juice, Dijon mustard, white miso, agave, dill, sea salt, and freshly ground black pepper.
- Break the pressed tofu into chunks over the bowl and mix well, ensuring all pieces are coated with the sauce. Spread the marinated tofu on the lined baking sheet and bake for 30-35 minutes until golden and crispy, stirring halfway through at the 20-minute mark.
- In a small bowl, whisk together the vinaigrette ingredients: lemon juice, chopped green onion, olive oil, Dijon mustard, dried dill, fine sea salt, and freshly ground black pepper.
- In a large bowl, layer the spring greens, cooked quinoa, and baked tofu. Top the salad with thinly sliced radishes, avocado, cooked edamame or peas, and chopped fresh mint.
- Drizzle the salad with the dressing or serve it on the side for individuals to add to their own servings.
Notes
Adjust the dressing to suit your taste preferences. Fresh herbs like basil or cilantro add more flavor to the salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: Vegan