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Nutty Tofu Salad.

October 19, 2011 by Carolina

Tofu’s one of those ingredients that gets a bad rep but is actually super delicious. The key to making delicious tofu is to drain it (press it for at least 15 minutes to remove all the moisture) & to marinate it. When drained & marinated tofu is a great canvas for bold, awesome flavors…like this nutty tofu salad. I was inspired to Kelly’s nutty spicy tofu as a starting point, but then tweaked the ingredients based on my cravings. Here’s the dish I came up with.

Ingredients (Serves 2)

1 block extra firm tofu, drained & cubed

2 tablespoons tahini

3 tablespoons olive oil

1 tablespoon soy sauce

4 tablespoons thai peanut sauce ( I like House of Tsang), separated

1 tablespoon garlic powder

2 handfuls baby spinach (about 3 cups)

2 tomatoes, chopped

1 hass avocado, chopped

1 lime, juiced

Once the tofu block is pressed & cubed, set aside & preheat the oven to 400 degrees.

In a bowl, combine the tahini, olive oil, soy sauce, 1 tablespoon of peanut sauce & garlic powder & mix until fully integrated. Place tofu cubes in the same bowl & fully coat them; let them marinade for 15 minutes. Place marinaded tofu on a baking sheet & bake for 20 minutes until golden brown.

Now it’s time to make the salad. Place the spinach on a plate, add the tomatoes, avocado, squeeze of lime juice & top with nutty tofu. Drizzle with the remaining 2 tablespoons of peanut sauce & enjoy! You can also serve this tofu on top of pasta, with rice or your favorite grain. Buen provecho.

What’s your favorite way to enjoy tofu?


Carolina is a marketing professional living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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