This is a hearty Spinach Tofu Salad Recipe that has lots of fresh flavors and textures.

It is a filling, satisfying and crowd-pleasing salad!  Serve spinach tofu salad as a side or for lunch.

A step up from my Avocado Tofu Salad and my Southwestern Tofu Salad, it is also great for weight loss.

Spinach Tofu Salad Recipe

Spinach Tofu Salad Recipe

The tofu is cubed, marinated and baked. Make the marinated tofu ahead and keep in the refrigerator.  Substitute the tofu for your favorite vegan protein.

Coconut Bacon is added for flavor and crunch. Romaine lettuce or kale can be substituted for spinach. Substitute parsley for cilantro.

This salad is very versatile that you can easily make substitutions with your favorite vegetables.

Spinach Tofu Salad Recipe

How To Make Spinach Tofu Salad Recipe

To Make Spinach Tofu Salad Recipe, prepare the marinade, toss with tofu cubes.

Allow tofu to marinate for 20 minutes.

Bake tofu cubes.

Place spinach in a bowl, top with marinated tofu, tomato, coconut bacon, cucumber, avocado, green onions, and cilantro.

Mix dressing in a small bowl and drizzle over salad and lightly toss to combine.

I’m endeavoring to add more green leafy vegetables to my diet this year. Green leafy vegetables are a great source of protein, calcium, iron, magnesium, folate.

Read more about the Amazing Benefits of Green Leafy Vegetables.

Other Amazing Vegan Salad Recipes To Try

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Categories

Nutrition

(Per portion)
  • Energy: 213 kcal / 890 kJ
  • Fat: 18 g
  • Protein: 4 g
  • Carbs: 11 g

Cooking Time

  • Preparation: 20 min
  • Cooking: 30 min
  • Ready in: 50 min
  • For:
  • 2 servings

Ingredients

Marinated Tofu

Toppings

Dressing

Instructions

  1. Mix liquid aminos, sesame oil, onion powder, garlic powder and cumin in a small bowl. Add tofu cubes and tossed to coat. Allow tofu to marinate in the refrigerator for at least 20 minutes or overnight.
  2. Preheat oven 400 degrees F. Line baking sheet with parchment paper and lightly spray. Add tofu cubes in a single layer. Bake for 30 minutes turning halfway.et
  3. Line spinach at the base of 2 large bowls, top with tofu, tomato, coconut bacon, cucumber, avocado, green onions, and cilantro. Mix dressing in a small bowl and drizzle over salad and lightly toss to combine.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.