Overhead view of Spring Salad with Crispy Tofu Croutons on a white rectangle serving platter with ramekins of dressing and green onion on the side and wooden serving utensils

Spring Salad with Crispy Tofu “Croutons”

Fresh produce is abundant right now and that has inspired me to create a spring salad filled with green veggies like asparagus, baby broccoli, basil, mint, snap peas, and spring greens. The secret to taking an all-green salad like this a step above is to create homemade “croutons” using tofu. Plus, a homemade dressing gives it even more zing and makes it that much more interesting. You’re going to love this Spring Salad with Crispy Tofu “Croutons” recipe.

For the tofu, you’re going to want to press it to remove some of the liquid, then toss it with rice vinegar (I used Marukan Organic Rice Vinegar), olive oil, and cornstarch. Spread it onto a baking sheet and bake until crispy.

The asparagus and baby broccoli will get blanched and the rest of the greens will be raw. Fresh basil and mint bring vibrancy to this salad and the dressing offers creaminess and brings it all together. This dish is like spring on a plate!

Get more gluten-free salad recipes.

Overhead view of Spring Salad with Crispy Tofu Croutons on a rectangular white serving platter with watermelon radishes and a white and pink checkered napkin under the platter

5 from 1 vote
Overhead view of Spring Salad with Crispy Tofu Croutons on a white rectangle serving platter with ramekins of dressing and green onion on the side and wooden serving utensils
Print Recipe

Spring Salad with Crispy Tofu “Croutons” Recipe

Prep Time50 mins
Cook Time20 mins
Total Time1 hr 10 mins
Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 336kcal
Author: Gluten Free & More


  • 1 (14-ounce) block organic extra-firm tofu
  • 4 tablespoons Marukan Organic Rice Vinegar , divided
  • 3 tablespoons olive oil , divided
  • 1 tablespoon cornstarch
  • 1 small bunch asparagus , woody ends trimmed
  • 1 small bunch baby broccoli
  • cups fresh basil leaves , plus more for salad if desired
  • cups fresh mint leaves , plus more for salad if desired
  • ½ cup mayonnaise
  • ½ cup sour cream or full-fat Greek yogurt
  • 1 tablespoon honey , optional
  • Kosher or fine sea salt , to taste
  • Black pepper , to taste
  • 4 ounces baby greens
  • 1 cup fresh sugar snap peas
  • 2-3 rainbow radishes , thinly sliced


  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  • Drain the tofu. Slice the block of tofu into three equal-sized slabs. Stack the slabs and cut lengthwise into three equal lengths, then slice across to make four even rows.
  • Line a baking sheet or cutting board with a kitchen towel or paper towels. Arrange the tofu on the towel in an even layer. Top with another towel or more paper towels. Top with another baking sheet or cutting board and then place something heavy on the top, such as a cast iron skillet. Let sit for 10-30 minutes.
  • Transfer the pressed tofu to a mixing bowl, add 1 tablespoon vinegar, 1 tablespoon olive oil, and 1 tablespoon cornstarch. Gently toss until everything is well coated. Arrange the tofu in an even layer on the prepared baking sheet. Bake for 15 minutes, flip the tofu pieces over, then bake for another 15-20 minutes or until lightly golden brown. Set aside while you prepare the salad. (Alternatively, the tofu can be cooked in the air fryer at 400°F for 15 minutes, no flipping needed.)
  • Fill a deep skillet with water and have a large bowl with ice water standing by. Bring the water to a boil, add the asparagus, and blanch for 4-6 minutes, depending on the thickness. Remove the asparagus and put into the ice water to stop the cooking and preserve the color. Add the broccoli to the boiling water, blanch for about 30 seconds or until bright green, then transfer to the ice water. Drain both asparagus and broccoli.
  • In a small food processor or blender, process cups basil and cups mint until finely chopped. Add 3 tablespoons vinegar, 2 tablespoons olive oil, the mayonnaise, sour cream, and honey, if using. Process until fully blended. Taste and add salt and pepper, as needed.
  • Add any extra basil and mint leaves to the baby greens and toss with some of the dressing. Spread on a platter. Arrange the asparagus, broccoli, peas, radish slices, and crispy tofu in sections. Serve the remaining dressing on the side.


Nutrition Facts
Spring Salad with Crispy Tofu “Croutons” Recipe
Amount Per Serving
Calories 336 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 10g
Monounsaturated Fat 9g
Cholesterol 19mg6%
Sodium 208mg9%
Potassium 562mg16%
Carbohydrates 17g6%
Fiber 4g16%
Sugar 8g9%
Protein 10g20%
Vitamin A 2389IU48%
Vitamin C 58mg70%
Calcium 142mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Watch this recipe in action!

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Asparagus Basil Broccoli Croutons Marukan Mint Peas Salad Spring Tofu

Leave a Reply

Your email address will not be published.

Recipe Rating

5 Ingredient Cookbook 1000x1125

50% OFF



         200+ EASY AND DELICIOUS

                 MEALS AND TIPS

Gluten Free and More Logo