Looking for a light, refreshing salad? Our Spinach Salad with Baked Tofu and Carrot Ginger Dressing is the perfect choice, because it’s a great dinner (and leftover) option! Salads don’t have to be boring; the tofu paired with spinach and the zesty carrot ginger dressing is filled with so much flavor, you’ll be craving this salad everyday. This is a great meal to take to work as a healthy and satisfying lunch. It is also a great way to get the family to try plant-based proteins! The school year is approaching quickly, add this to your lunch ideas. Plus, this recipe is a great way to support your local farmer’s market as you can purchase the ingredients there!
Not only is this a tasty recipe, but it’s also packed full of nutrients thanks to the spinach, which provides you with a good source of vitamins A, B2, B6, C, E, K, folate, magnesium, fiber, potassium, calcium, and iron. Research has even shown that spinach contains some anti-inflammatory and anti-cancer benefits (1) due to the wide array of phytonutrients and antioxidants! The lean protein in tofu will keep you feeling satisfied for hours. So go ahead and enjoy this delightfully fresh salad–we promise that your taste buds will thank us later.
Meal Prep Perfection
This recipe makes extra Carrot-Ginger for your next salad, sandwich spread, or veggie dip. Doubling recipes or making extra dressing will allow for quick meals later on when time is tight. When meal prepping for yourself or the kids, variety is important. Try mixing up the recipes to keep lunch time interesting! Looking for more tasty meal prep recipe ideas? We’ve listed our favorites below!
Spinach Salad with Baked Tofu and Carrot Ginger Dressing
Cook time: 40
14 oz Tofu, drained, pressed, and cut into 1-inch cubes
¼ teaspoon coconut oil (olive oil can be substituted)
2 garlic cloves, minced
2 tablespoons low sodium tamari (soy sauce or coconut amino’s can be substituted)
¾ cup water
1 cup coconut milk, canned
¾ cup coconut water
2 tablespoons red curry paste
¾ cup peanut butter, smooth
1 tablespoon sorghum syrup (honey can be substituted)
Red pepper flakes, optional
¼ cup grapeseed oil (peanut oil can be substituted)
1 teaspoon sesame oil
¼ cup white wine vinegar
2 tablespoons white miso (white chickpea miso can be substituted)
1 tablespoon tahini
2 medium carrots, peeled and chopped
1-inch long piece fresh ginger, peeled and cut into circles
1 teaspoon sorghum syrup (honey can be substituted)
¼ teaspoon salt
¼ teaspoon white pepper
6 oz spinach
¾ cup grated carrots
¾ cup edamame
3 tablespoons hemp seeds, separated
Preheat oven to 400 F.
To make peanut sauce, heat coconut oil over medium heat in a medium saucepan. Add garlic, sauté until lightly browned. Whisk in tamari, water, coconut milk, and coconut water. Add curry paste and stir for 1 minute. Whisk in peanut butter and sorghum syrup, bring to a simmer. Cook for 5 minutes. Add red pepper flakes if desired. Remove from heat.
Line baking sheet pan with parchment paper and place cubed tofu in a single layer. Bake until firm, approximately 20 minutes. Remove tofu from oven, baste tofu with 1/4 cup peanut sauce, set aside.
In a high-speed blender add all of the ingredients of carrot-ginger dressing, blend until smooth. Refrigerate the dressing for at least 15 minutes so the flavors meld.
In a medium salad bowl, toss together spinach, carrots, edamame, 2 tablespoons hemp seeds, basted tofu, remaining peanut sauce, and 6 tablespoons of carrot ginger dressing in a large bowl.
Sprinkle the top of salad with 1 tablespoons hemp seeds.