5.02

Spinach Tofu Salad Recipe

Spinach Tofu Salad Recipe

A scrumptious and easy to prepare Spinach Tofu Salad Recipe that is mindblowing, hearty that is full of nutrients and bursting with flavors of marinated tofu, creamy avocado, juicy tomatoes and crunchy vegan coconut bacon tossed with a delicious lemon dressing!

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Spinach Tofu Salad Recipe

This is a hearty Spinach Tofu Salad Recipe that has lots of fresh flavors and textures, its one of those crowd-pleasing salad that is very filling and satisfying that it can easily be served as a side or for lunch. It is a step up from my Avocado Tofu Salad and my Southwestern Tofu Salad.

It is also great for weight loss. The tofu is cubed and marinated then baked, it can be made ahead and kept in the refrigerator or you can replace it with your favorite protein.

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

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Per portion
Energy:
213 kcal / 890 kJ
Fat:
18 g
Protein:
4 g
Carbohydrate:
11 g

Ingredients

For: 2 servings

Marinated Tofu

Toppings

Dressing

Preparation:
20 min
Cooking:
30 min
Ready in:
50 min

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.

Please Leave a Comment and a Rating

Rating

5 Comments
  1. Foodlover
    February 12, 2018

    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!

    • Michelle Blackwood
      February 12, 2018

      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!

  2. Dev
    January 21, 2018

    5.01

    Omg this looks delicious, can’t wait to try it

  3. Jamie
    January 21, 2018

    5.01

    This is the bomb, thank you. ❤️

    • Michelle Blackwood
      January 21, 2018

      Thank you Jamie for your feedback!