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
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.
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
- Quinoa Tabouli Salad
- Vegan Carrot Raisin Salad
- Cucumber Avocado Salad
- Spring Mix Salad Recipe
- Vegan Greek Salad Recipe
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Categories
- Categories: Gluten-Free, Vegan
- Course: Side Dish
- Cuisine: American
Nutrition
(Per portion)- Energy: 213 kcal / 890 kJ
- Fat: 18 g
- Protein: 4 g
- Carbs: 11 g
Cook Time
- Preparation: 20 min
- Cooking: 30 min
- Ready in: 50 min
- For: 2 servings
Ingredients
Marinated Tofu
- 1/2 block tofu, drained, pressed and cut into cubes
- 1 tablespoon Bragg's liquid aminos
- 1 teaspoon sesame oil
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
Toppings
- 4 cups baby spinach leaves
- 1 cup cherry tomatoes, halved
- 1 avocado, peeled, seed removed and chopped
- 1 cucumber, peeled and chopped
- 1/4 cup coconut, bacon (optional)
- 1/4 cup chopped, cilantro
- 2 green onions, chopped
Dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4-1/2 teaspoon salt
Instructions
- 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.
- 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
- 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.
I stumbled upon this site when searching for vegan recipes. I’m not vegan or vegetarian, but love to add non meat meals into my diet. Plus, my husband is vegetarian and I need more ideas.
Anyway, WOW! I feel like I’ve found a gold mine. The recipes are so easy, so tasty, and just what The world of vegan/vegetarian cooking needs: variety and great taste.
I’ve made a few of the recipes, including the tofu salad and vegan meatloaf, and plan on making more. Btw, the instapot Jamaican stew is great.
Thank you, Michelle!
Hello Foodlover, thank you for your lovely feedback. So happy you are here and enjoying my recipes. Thank you for mentioning the recipes you enjoy, it really encourages me!
Omg this looks delicious, can’t wait to try it
This is the bomb, thank you. ❤️
Thank you Jamie for your feedback!