Best 6 Balsamic Tofu Salad Recipes

FRESH 'N FRUITY BALSAMIC TOFU SALAD

Steps:

• Combine all ingredients in blender smooth and well incorporate.
• For best results, prepare dressing and refrigerate for a couple of hours before needed to allow flavors to really meld.
• Add salad ingredients to a large bowl and toss to mix.
• Drizzle salad with desired amount of dressing and toss again.
• Sprinkle with slivered almonds or sunflower seeds, if desired and serve.

MARINATED TOFU SALAD WITH SWEET BALSAMIC GLAZE

Steps:

• Remove tofu from it's packaging and place it on several sheets of folded paper towels. Cover the top of tofu block with several more folded paper towels and place a heavy pan on top. I like to use my large cast iron skillet. So multipurpose! This will gently squeeze out some of the excess moisture so that the tofu is even denser and will sear nicely.
• While you press the tofu, prepare the marinade. Throw all the ingredients in a large plastic bag and shake to mix. Remove and throw away paper towels (yes, I know this is a huge waste but I have yet to find a better way to get the same effect) from tofu. Cut ¼ inch thick slices and place in the marinade. Seal the bag, swish it around to coat and then place in refrigerator. Flip bag over half way through your marinade time. While your tofu marinates, prepare your salad.
• Mine marinated for 48 hours. It was undeniably too long. Tofu is like a sponge and the balsamic flavor was very intense. Not unbearable, but not as delicate as I would have wished. I recommend 1 hour to overnight at the longest.
• Heat a stainless steel pan over medium heat. Add a little oil and sear tofu until it develops a nice crispy crust (2-3 minutes) then flip. Meanwhile, heat the remaining marinade in a saucepan and reduce to ¼ cup. If you aren't sure if it has reduced enough, taste a little to see if it is sweet enough. When it cools it will be nice and syrupy.
• Arrange tofu on your salad and drizzle with a little of the balsamic glaze. Voila! Dinner is served.

BALSAMIC TOFU RAINBOW SALAD

Steps:

• Wash your salad greens and add to a bowl.
• Top with Nasoya Toss'ables tofu, shredded carrots, mushrooms, snap peas, and pumpkin seeds.
• Set aside while you prepare the dressing.
• Whisk olive oil, balsamic vinegar, maple syrup, dijon mustard, salt and pepper. Alternatively, combine those ingredients in a small mason jar and simply shake until all of the ingredients are incorporated.
• Drizzle vinaigrette on top of your salad and enjoy!

EASY BALSAMIC TOFU

Steps:

• In a shallow dish, combine balsamic vinegar, soy sauce, maple syrup, oil, Italian seasoning, and garlic. Season with salt and pepper to taste.
• Add the tofu and toss gently to coat. Arrange in a single layer and allow to marinate, turning once, for 30-60 minutes.
• Heat grapeseed oil in a large cast iron or non-stick skillet over medium heat. Using a slotted spoon, remove the tofu from the marinade and transfer to the hot pan. Cook 5-7 minutes, shaking the pan or carefully turning the tofu cubes so they get brown and crisp on all sides.
• Add the remaining marinade to the pan and allow to cook, stirring, just until it has evaporated. Remove from the heat.
• Serve balsamic tofu however you can imagine such as over pasta, in sandwiches, or as a topping to salads.

BREAD SALAD WITH TOFU

Steps:

• In a large bowl, whisk together the olive oil, balsamic vinegar, tomato juice, basil, salt, and pepper. Toss with the cubed bread, tofu, tomatoes, and spinach just before serving.

QUICK AND EASY TOFU SALAD

Steps:

• Stir tofu, green onions, sesame oil, soy sauce, and rice vinegar together with a spoon.