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 that will leave you feeling satisfied for hours. 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! So go ahead and enjoy this delightfully fresh salad–we promise that your taste buds will thank us later.
Baked Tofu with Thai Peanut Sauce
Carrot Ginger Dressing
Spinach Salad with Baked Tofu and Carrot Ginger Dressing
- Thai style peanut sauce (see ingredients below)
- 14 oz Tofu
- 6 tablespoons carrot ginger dressing (see ingredients below)
- 6 oz spinach
- ¾ cup grated carrots
- ¾ cup edamame
- 3 tablespoons hemp seeds
- ¼ teaspoon coconut oil or olive oil
- 2 garlic cloves, minced
- 2 tablespoons low sodium gluten free tamari, soy sauce or coconut amino's (soy-free & low sodium alternative)
- 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 or honey
- Red pepper flakes, optional
- ¼ cup grapeseed or peanut oil
- 1 teaspoon sesame oil (optional--see note)
- ¼ cup white wine vinegar
- 2 tablespoons white miso or white chickpea miso
- 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 or maple syrup
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- Heat coconut or olive oil in a saucepan over medium heat.
- Add garlic and sauté until lightly browned.
- Add tamari or soy sauce, water, coconut milk, and coconut water, and whisk together.
- Add curry paste; stir for 1 minute.
- Whisk in peanut butter and sorghum syrup or honey, and bring to a simmer. Cook for about 5 minutes.
- Add red pepper flakes if desired.
- Remove from heat, cool and set aside.
- Preheat oven to 400 F.
- Drain and press tofu (see note).
- Place cubed tofu on a parchment lined baking pan in one single layer.
- Bake for 20 minutes until it’s firm.
- Once firm, add ¼ cup peanut sauce to the tofu and mix well. Arrange in a single spread-out layer. Let cool.
- In a high-speed blender or food processor add all of the ingredients until the mixture is smooth. A high-speed blender will produce a smoother dressing than a food processor.
- Refrigerate the dressing for at least 15 minutes so the flavors blend and are more distinct.
- Toss spinach, carrots, edamame, 2 tablespoons hemp seeds, tofu, Thai-style peanut sauce, and carrot ginger dressing together in a large bowl.
- Sprinkle the top with 1 tablespoons hemp seeds.
Switch it up:
You could bake the tofu without the peanut sauce and use the carrot ginger dressing or just bake it without sauce.
You could use the Thai peanut sauce as a dressing instead of the carrot ginger dressing, although it might be a bit thick. The dressing could be thinned out with a little water or coconut water.
The carrot ginger dressing and the Thai style peanut sauce will last 3-4 days in the refrigerator and up to 2 weeks in a Ball jar as the Ball jar produces a vacuum.
Serving size: 1 serving, 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.