Spinach Salad with Baked Tofu and Carrot Ginger Dressing

8.8.17 / Comment

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Refreshingly Delicious

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!

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Surprisingly Satisfying

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.

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Meal Prep Perfection

This recipe makes extra Carrot-Ginger Dressing 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! This recipe is a great example of how meal prepping can save you time. Leftover carrot ginger dressing will last 3-4 days in the refrigerator. Press the tofu, make the peanut sauce and dressing the night before for a quicker and easier prep time! Looking for more tasty meal prep recipe ideas? We’ve listed our favorites below!

Colorful Quinoa and Pecan Salad

Spinach and Grilled Apricot Salad

Chickpea and Sorghum Vegetable Bowl

Avocado Deviled Eggs

Print

Spinach Salad with Baked Tofu and Carrot Ginger Dressing

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 2 servings

Ingredients

  • 14 ounces firm tofu, drained, pressed and cut into 1" cubes

Peanut Sauce

  • 1/4 tsp coconut oil, olive oil can be substituted
  • 2 garlic cloves, minced
  • 2 tbsp low sodium tamari, soy sauce or coconut aminos can be substituted
  • 3/4 cup water
  • 1 cup coconut milk, canned
  • 3/4 cup coconut water
  • 2 tbsp red curry paste
  • 3/4 cup peanut butter, smooth
  • 1 tbsp sorghum syrup, honey can be substituted
  • red pepper flakes, optional

Carrot Ginger Dressing

  • 1/4 cup grapeseed oil, peanut oil can be substituted
  • 1 tsp sesame oil
  • 1/4 cup white vinegar
  • 2 tbsp white miso, white chickpea miso can be substituted
  • 1 tbsp tahini
  • 2 medium carrots, peeled and chopped
  • 1 inch long piece fresh giner, peeled and cut into circles
  • 1 tsp sorghum syrup, honey can be substituted
  • 1/4 tsp salt
  • 1/4 tsp white pepper

Spinach Salad

  • 6 ounce bag of spinach
  • 3/4 cup carrots
  • 3/4 cup edamame
  • 3 tbsp hemp seeds, seeds

Instructions

  1. Preheat oven to 400⁰ F.

  2. To drain and press tofu, roll tofu in a clean dish towel and place on a clean plate. Cover tofu with the flat side of another plate. Stack 3 heavy books on top of plate and set aside to allow liquid to drain from the tofu for at least 15 minutes. (This step can be prepped the night before.)

  3. 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.

  4. Cut tofu into 1 inch cubes. Place tofu cubes in a single layer on a lined baking sheet pan with parchment paper. Bake until firm, approximately 20 minutes. Remove tofu from oven, baste tofu with 1/4 cup peanut sauce, set aside.

  5. In a high-speed blender add all of the ingredients for the carrot-ginger dressing, blend until smooth. Refrigerate the dressing for at least 15 minutes so the flavors meld.

  6. In a medium salad bowl, toss together spinach, carrots, edamame, 2 tablespoons hemp seeds, remaining peanut sauce, basted tofu, and 6 tablespoons of carrot ginger dressing in a large bowl.

  7. Sprinkle the top of salad with 1 tablespoons hemp seeds.

Recipe Notes

Nutrient Analysis
Serving size: 1/2 salad, Calories: 400 calories, Fat: 28 grams, Saturated fat: 5 grams, Carbohydrates: 20 grams, Sugar: 7 grams, Sodium: 295 milligrams, Fiber: 8 grams, Protein: 20 grams, Cholesterol: 0 milligrams

(1) Spinach. The World’s Healthiest Foods. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43

Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff and Manitoba Harvest. 
However, we were not compensated for this post. All opinions are our own.

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