Balsamic Tofu Salad

This is a vegetarian tofu salad recipe using baked tofu. It is easy to prepare, but looks very elegant. It would be great for a summer dinner party! Serve with crumbled feta cheese on top and additional balsamic vinaigrette dressing on the side.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 201 Calories

Ingredients

• 1 egg white
• ½ teaspoon lemon juice
• ¼ cup grated Parmesan cheese
• cooking spray
• 1 (8 ounce) package sliced mushrooms
• ½ cup balsamic vinaigrette
• ½ teaspoon balsamic vinegar
• 1 small red onion, sliced
• 1 mango, diced
• 1 (14 ounce) package firm tofu, cut into 1-inch thick slices
• 1 (6 ounce) package baby spinach salad mix

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick spray.

Step 2

Place tofu slices onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut each slice into 1-inch cubes.

Step 3

Mix vinaigrette, egg white, Parmesan cheese, lemon juice, and balsamic vinegar together in a large bowl. Fold tofu gently into the marinade and let sit for 5 to 10 minutes.

Step 4

Arrange marinated tofu in a single layer onto the prepared baking sheet, reserving marinade.

Step 5

Bake in the preheated oven for 25 minutes. Turn tofu and drizzle with remaining marinade. Bake until just browned, about 10 minutes more.

Step 6

Combine mushrooms, mango, baby spinach, and red onion in a large salad bowl. Arrange a serving of salad on a plate; place a portion of baked tofu on top. Repeat with remaining salad and tofu.