Balsamic Tofu Salad

This is a vegetarian tofu salad recipe using baked tofu. It is easy to prepare, but looks very elegant. It would be great for a summer dinner party! Serve with crumbled feta cheese on top and additional balsamic vinaigrette dressing on the side.



Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick spray.

Step: 2

Place tofu slices onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut each slice into 1-inch cubes.

Step: 3

Mix vinaigrette, egg white, Parmesan cheese, lemon juice, and balsamic vinegar together in a large bowl. Fold tofu gently into the marinade and let sit for 5 to 10 minutes.

Step: 4

Arrange marinated tofu in a single layer onto the prepared baking sheet, reserving marinade.

Step: 5

Bake in the preheated oven for 25 minutes. Turn tofu and drizzle with remaining marinade. Bake until just browned, about 10 minutes more.

Step: 6

Combine mushrooms, mango, baby spinach, and red onion in a large salad bowl. Arrange a serving of salad on a plate; place a portion of baked tofu on top. Repeat with remaining salad and tofu.


Per Serving: 201 calories; protein 14.1g; carbohydrates 24.6g; fat 6.7g; cholesterol 4.4mg; sodium 623.8mg.

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