Spring Mix Salad with Lemon Baked Tofu

This spring salad is bright, crunchy, and refreshing. The lemon tofu bits and edamame make it protein packed and filling enough to be its own stand-alone dish. The tangy vinaigrette is so refreshing! I love how this salad plays with textures and flavours like creamy avocado, crunchy and peppery radish, fresh mint, and citrus. Every bite is a joy for your taste buds.

Course Appetizer, Entree, Main Dish, Salad

Cuisine American, dairy-free, French, gluten-free, nut-free, refined-sugar free, vegan

Diet Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 405kcal

Author Hannah Sunderani

Ingredients

BAKED LEMON TOFU BITS

1 block extra-firm tofu (12 ounces/350 g)
2 inch piece fresh ginger peeled and finely chopped
3 tablespoon olive oil
zest of 1 lemon
2 1/2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp white miso
1 tsp agave
1/4 tsp dried dill
1/4 tsp fine sea salt
1/8 tsp freshly ground black pepper

Lemon Vinaigrette

1/4 cup lemon juice
1 green onion white and light green parts, finely chopped
1/4 cup olive oil
1 tbsp Dijon mustard
1/4 tsp dried dill
1/4 tsp fine sea salt
1/8 tsp freshly ground black pepper

Spring Salad

4 cups spring greens (5 ounces/140 g)
1/2 cup cooked quinoa (see notes for cooking if needed)
2 radishes , very thinly sliced
1 avocado peeled, pitted, and sliced
1 cup cooked edamame or peas (see notes for cooking if frozen)
1/4 cup fresh mint tightly packed and chopped

Instructions

Make the Baked Lemon Tofu Bits: Preheat oven to 375F° (190°C). Line a baking sheet with parchment paper.
Press the Tofu: Drain and rinse the tofu block and wrap in a clean kitchen towel. Set the tofu block on the countertop and place a large cutting board securely on top, followed by a heavy cast-iron skillet or heavy pot. Let the weight of the pot “press” the excess water out of the tofu for 15 minutes.
In a medium bowl, add the ginger, olive oil, lemon zest, lemon juice, mustard, miso, agave, dill, salt, and pepper. Whisk together.
Bake the Tofu: Using your hands, break apart the tofu into small, rough chunks directly over the bowl and toss in the sauce to combine.Spread the tofu mixture evenly onto the prepared baking sheet and cook for 30 to 35 minutes, or until the tofu is golden and crispy. Stir after the 20-minute mark for a more even bake. Remove from the oven and set aside.
Meanwhile, make the Lemon Vinaigrette Dressing: In a small bowl, combine the apple cider vinegar, green onion, olive oil, mustard, dill, salt, and pepper. Whisk to combine.
Assemble the Spring Salad: In a large salad bowl or serving platter, arrange the spring greens, sprinkle with the quinoa and tofu bits, and decorate with the radish, avocado, edamame, and mint. Drizzle with the Lemon Vinaigrette and toss. (Alternatively, you can serve the vinaigrette on the side.)

Video

Notes

T I P S
1. For cooking quinoa: 1⁄4 cup uncooked quinoa makes about 1⁄2 cup cooked quinoa. In a medium saucepan, stir together the quinoa and 1⁄2 cup of water. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover with the lid slightly ajar, and simmer the quinoa until cooked and pleasantly chewy, 12 to 15 minutes. Transfer the cooked quinoa to a shallow bowl for quicker cooling and cover with a kitchen towel.

2. Radish can be thinly sliced using a mandoline. If you don’t have a mandoline, use a sharp knife and thinly slice 1⁄8 inch thick.

3. If cooking edamame or peas from frozen. Place in a small bowl and pour boiling water overtop to fill. Wait 5 minutes, then drain and rinse under cold running water.

DO AHEAD
The Lemon Vinaigrette can be prepared up to 5 days in advance. Store in an airtight container in the refrigerator. Bring to room temperature and stir before using.

Nutrition