Description
A deliciously simple spinach salad with seasoned tofu, tomatoes, basil, avocado, and pumpkin seeds.
Ingredients
Scale
Salad
- 2-3 cups baby spinach
- 10-12 grape tomatoes, halved
- 4-6 leaves basil chiffonade
- 2 tbsp balsamic vinaigrette
- 1/4 avocado, chopped
- 2 tbsp raw pumpkin seeds
- 1/4 - 1/3 recipe of Sriracha and Soy Sauce Tofu
Sriracha & Soy Sauce Tofu
- 1 block extra-firm tofu
- 1/2 tsp olive oil
- 2 tbsp light soy sauce
- 1 1/2 tbsp sriracha
Instructions
Tomato Basil Salad
- Combine the halved tomatoes with the basil chiffonade and dressing. Marinate while you cook the tofu. (Tofu directions below.)
- After the tofu has been prepared, toss the spinach with the marinated tomatoes and top with hot or cold Sriracha and Soy Sauce Tofu, chopped avocado, and a sprinkle of pumpkin seeds.
Sriracha & Soy Sauce Tofu
- Preheat oven to 425F.
- Slice your tofu into your desired shape. I usually go with quarter-sized squares - I'd recommend sticking close to that size and ensure that you slice it no thicker than 1/2 inch.
- Add the tofu to your mixing bowl and add the olive oil, sriracha, and soy sauce. Gently mix to combine.
- Spread evenly on a cookie sheet and bake for 10 minutes.
- After 10 minutes, remove your baking sheet from the oven and flip each piece of tofu. Drizzle the remaining marinade over the tofu and bake for another 10-12 minutes.
- Once the tofu is slightly crispy on the outside, remove from the oven. Be careful not to over-bake it! Serve hot or chilled.
Notes
To save time, you can pan-fry the sriracha and soy sauce tofu instead of baking it.