Overhead view of Seasonal Salad with Baked Lemon Tofu Bits on a white oval platter

Seasonal Salad with Baked Lemon Tofu Bits

This seasonal salad is bright, crunchy, and energizing. The lemon tofu bits and edamame make it filling enough to be its own stand-alone dish, and the tangy vinaigrette is so refreshing! I love how this salad plays with textures and flavors like creamy avocado, crunchy and peppery radish, fresh mint, and citrus. Every bite is a joy for your taste buds.

5 from 2 votes
Overhead view of Seasonal Salad with Baked Lemon Tofu Bits on a white oval platter
Print Recipe

Seasonal Salad with Baked Lemon Tofu Bits

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 516kcal


For the baked lemon tofu bits:

  • 1 (12-ounce) block extra-firm tofu
  • 1 (2-inch) piece fresh ginger, peeled and finely chopped
  • 3 tablespoons olive oil
  • Zest of 1 lemon
  • tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white miso
  • 1 teaspoon agave
  • ¼ teaspoon dried dill
  • ¼ teaspoon kosher or fine sea salt
  • teaspoon freshly ground black pepper

For the lemon vinaigrette:

  • ¼ cup apple cider vinegar
  • 1 green onion , white and light green parts only, finely chopped
  • ¼ cup olive oil
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon dried dill
  • ¼ teaspoon kosher or fine sea salt
  • teaspoon freshly ground black pepper

For the salad:

  • 5 ounces spring greens (about 4 cups)
  • ½ cup cooked tricolor quinoa (use about ¼ cup uncooked)
  • 2 watermelon radishes , very thinly sliced
  • 1 avocado , peeled, pitted, and sliced
  • 1 cup cooked edamame or peas
  • ¼ cup tightly packed chopped fresh mint


  • Make the baked lemon tofu bits: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • Drain and rinse the tofu block and wrap in a clean kitchen towel. Set the tofu block on the countertop and place a large cutting board securely on top, followed by a heavy cast-iron skillet or heavy pot. Let the weight of the pot press the excess water out of the tofu for 15 minutes.
  • In a medium bowl, add the ginger, olive oil, lemon zest, lemon juice, Dijon mustard, miso, agave, dill, salt, and pepper. Whisk together.
  • Using your hands, break apart the tofu into small, rough chunks directly over the bowl and toss in the sauce to combine. Spread the tofu mixture evenly onto the prepared baking sheet and cook for 30-35 minutes, or until the tofu is golden and crispy. Stir after the 20-minute mark for a more even bake. Remove from the oven and set aside.
  • Make the lemon vinaigrette dressing: In a small bowl, combine all ingredients. Whisk to combine.
  • Assemble the salad: In a large salad bowl or large serving platter, arrange the spring greens, sprinkle with the quinoa, and decorate with the radish, avocado, edamame, and mint. Drizzle with the lemon vinaigrette and toss. (Alternatively, you can serve the vinaigrette on the side.)


Note: The lemon vinaigrette can be prepared up to 5 days in advance. Store in an airtight container in the refrigerator. Bring to room temperature and stir before using.


Nutrition Facts
Seasonal Salad with Baked Lemon Tofu Bits
Amount Per Serving
Calories 516 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 24g
Sodium 517mg22%
Potassium 1013mg29%
Carbohydrates 32g11%
Fiber 9g36%
Sugar 6g7%
Protein 17g34%
Vitamin A 648IU13%
Vitamin C 34mg41%
Calcium 115mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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Tags: Baked Hannah Sunderani Lemon Salad Tofu
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