Seasonal Salad with Baked Lemon Tofu Bits
Published Jun 29, 2022
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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.
Seasonal Salad with Baked Lemon Tofu Bits
Ingredients
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
- 2½ 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
- ⅛ 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
- ⅛ 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
Instructions
- 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.)
Notes
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
Calories: 516kcalCarbohydrates: 32gProtein: 17gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 1gSodium: 517mgPotassium: 1013mgFiber: 9gSugar: 6gVitamin A: 648IUVitamin C: 34mgCalcium: 115mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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