Best 3 Spinach And Tofu Salad Recipes

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**Spinach and Tofu Salad: A Refreshing and Nutritious Meal**

Dive into the realm of flavors and health with our exquisite Spinach and Tofu Salad. This vibrant dish combines the refreshing crunch of baby spinach, the soft and savory texture of pan-fried tofu, the sweet tang of juicy mandarin oranges, the nutty flavor of roasted almonds, and the tangy kick of a zesty dressing. With three versatile variations to choose from, this salad caters to a range of dietary preferences and taste buds. Whether you're a dedicated vegan, a health-conscious individual, or simply seeking a flavorful and nutritious meal, this salad promises to tantalize your taste buds while nourishing your body. Get ready to embark on a culinary journey that will leave you feeling revitalized and satisfied.

**Step-by-Step Guide to Three Flavorful Variations:**

1. **Classic Spinach and Tofu Salad:** Experience the harmonious blend of spinach, tofu, mandarin oranges, almonds, and a tangy dressing.

2. **Vegan Spinach and Tofu Salad:** Indulge in a plant-based delight with this vegan-friendly version featuring crumbled tempeh, a drizzle of tahini-based dressing, and a sprinkle of nutritional yeast.

3. **Asian-Inspired Spinach and Tofu Salad:** Embark on a journey to the Orient with this Asian-inspired salad, where marinated tofu, shredded carrots, red cabbage, and a sweet and savory dressing create an explosion of flavors.

Each variation offers a unique taste profile that caters to different dietary preferences and culinary inclinations. Whether you're seeking a classic combination, a plant-based alternative, or an Asian-inspired twist, these recipes have something for everyone.

Let's cook with our recipes!

SPINACH AND TOFU SALAD



Spinach and Tofu Salad image

Here's a spinach salad that takes cues from Japan and is hearty enough to be a main course. Try to find crisp, medium curly-leaf spinach, which will hold up when dressed. (Baby spinach leaves will surely wilt.) Other sturdy greens - such as mizuna, curly endive or Napa cabbage - can stand in for spinach, or you can combine several kinds of greens.

Provided by David Tanis

Categories     dinner, lunch, salads and dressings, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 24

1/2 pound firm tofu
1/4 cup soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
1 tablespoon sake
1 tablespoon brown sugar
1 teaspoon grated ginger
Pinch of cayenne
8 ounces medium spinach leaves
2 tablespoons lime or lemon juice
2 teaspoons brown sugar
1 tablespoon toasted sesame oil
3 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons white or red miso
1/2 teaspoon grated garlic (from about 2 to 3 cloves)
1 teaspoon grated ginger (from a peeled 1-inch piece)
1 cup chopped cucumber
1 cup thinly sliced daikon radish
1 cup frozen edamame, thawed
1 teaspoon sesame seeds
2 tablespoons pumpkin seeds
2 tablespoons roasted peanuts
Pinch of kosher salt or flaky sea salt

Steps:

  • Heat oven to 375 degrees. Slice tofu into 1-inch-by-2-inch pieces about 1/4-inch thick and place in a deep bowl or on a platter.
  • Make the marinade: In a medium bowl, whisk together soy sauce, sesame oil, vinegar, sake, brown sugar, ginger and cayenne. Pour marinade over tofu slices to coat well. Leave in marinade for at least 15 minutes. (You may marinate the tofu up to 24 hours in advance.)
  • While the tofu marinates, pick over spinach leaves and remove any tough stems. Swish the spinach in a deep bowl of cold water. Lift leaves from water into a colander. If you see any sand in the water, repeat up to 3 times, using fresh water each time. Drain well and dry spinach, then wrap in a kitchen towel and refrigerate until ready to use. (You may wash the spinach up to 24 hours in advance.)
  • Make the dressing: In a small bowl, whisk together lime juice, brown sugar, sesame oil, vegetable oil, soy sauce, miso, garlic and ginger.
  • Line a baking sheet with parchment paper, and arrange the tofu pieces in a single layer. Spoon remaining marinade over tofu. Bake, uncovered, for 15 to 20 minutes, until slightly crisped. Remove and leave at room temperature.
  • To make the salad, arrange spinach in a low, wide salad bowl or on a deep platter. Scatter cucumber, daikon and edamame over spinach, then sprinkle with sesame seeds, pumpkin seeds and peanuts. Tuck slices of tofu here and there.
  • Sprinkle a pinch of salt over everything, then drizzle salad with dressing and serve.

FRIED TOFU AND SPINACH SALAD



Fried Tofu and Spinach Salad image

Make and share this Fried Tofu and Spinach Salad recipe from Food.com.

Provided by Sharon123

Categories     Spinach

Time 16m

Yield 4 serving(s)

Number Of Ingredients 16

1 (12 ounce) package light extra firm tofu, drained
3 tablespoons tamari soy sauce
1/3 cup rice vinegar
2 tablespoons grated fresh ginger
1 tablespoon sugar
1 teaspoon dijon-style mustard or 1/4 teaspoon dry mustard
1/4 teaspoon salt
1/3 cup cooking oil
1/3 cup cornmeal
1 tablespoon sesame seeds, toasted
2 teaspoons cooking oil
6 cups torn spinach
1 bunch watercress (about 1 1/2 cups)
1 cup sliced fresh button mushrooms or 1 cup enoki mushrooms
1 cup cherry tomatoes or 1 cup yellow cherry tomato
1 medium red onion, halved lengthwise and thinly sliced

Steps:

  • Cut tofu crosswise into eight 1/2-inch slices.
  • In a 2-quart rectangular baking dish arrange slices in a single layer.
  • Pour tamari sauce over tofu; turn slices to coat.
  • Let stand for 15 minutes.
  • Meanwhile, for vinaigrette, in a blender container or food processor bowl combine vinegar, ginger, sugar, mustard, and salt.
  • Cover and blend or process until combined.
  • With blender or processor running, add the 1/3 cup oil in a thin steady stream.
  • Blend or process for 15 seconds more.
  • Drain tofu, discarding tamari sauce.
  • In a shallow dish combine cornmeal and sesame seeds.
  • Carefully dip tofu slices in cornmeal mixture to lightly coat both sides.
  • In a large nonstick skillet cook tofu in the 2 teaspoons hot oil for 5 to 6 minutes or until crisp and hot, carefully turning once.
  • (You may need to cook tofu in two batches; avoid crowding the skillet.) In an extra-large bowl combine spinach, watercress, mushrooms, tomatoes, and red onion.
  • Pour the vinaigrette over spinach mixture; toss to coat.
  • Divide among 4 dinner plates.
  • Cut the tofu slices in half diagonally.
  • Arrange the tofu over spinach mixture.
  • If desired, sprinkle with additional sesame seeds.
  • Makes 4 servings.

TOFU AND SPINACH SALAD SPICY MISO DRESSING



Tofu and Spinach Salad Spicy Miso Dressing image

Provided by Ming Tsai

Categories     appetizer

Number Of Ingredients 13

1/4 cup rice wine vinegar
1 tablespoon thin soy sauce
2 tablespoons light miso paste
1 tablespoon sambal oelek
1/2 tablespoon sugar
2 tablespoons chopped gari (pickled ginger) Save 4 pieces for garnish.
1 teaspoon sesame oil
1/2 cup canola oil
1/2 cup chopped scallion greens
Salt and white pepper to taste
3 cups spinach chiffonade
1 package soft tofu (homemade or store bought), cut into 1/4- inch slices
1 tablespoon toasted sesame seeds for garnish

Steps:

  • In a blender cup, add vinegar, soy sauce, miso, sambal oelek, sugar and gari. Blend until smooth. Slowly drizzle in both oils. Check for seasoning. Pour dressing into a bowl and fold in scallions. Toss the spinach with the dressing.
  • Plating: Place a ring mold in the center of a plate. Make a napoleon by alternating layers of tofu and spinach. Remove ring and drizzle with more dressing. Garnish with gari and sesame seeds.

Tips:

  • For the best flavor, use fresh spinach. If you only have frozen spinach, thaw it completely before using.
  • You can use any type of tofu you like. Firm or extra-firm tofu will hold its shape better in the salad, but softer tofu will have a creamier texture.
  • Be sure to press the tofu before using to remove excess water. This will help the tofu absorb the dressing better.
  • If you don't have any cashews on hand, you can substitute another type of nut, such as almonds or walnuts.
  • Feel free to add other vegetables to the salad, such as sliced cucumbers, carrots, or bell peppers.

Conclusion:

This spinach and tofu salad is a delicious and healthy way to get your daily dose of greens. It's packed with protein, fiber, and vitamins, and it's easy to make. So next time you're looking for a light and refreshing meal, give this salad a try. You won't be disappointed!

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