Hashtag Vegan | Balsamic Tofu Rainbow Salad
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Balsamic Tofu Rainbow Salad

Prep Time5 mins
Total Time5 mins
Servings: 1 serving (or 2 as a side)


Rainbow Salad

  • 3-4 oz baby arugula (or any baby greens of your choice)
  • 3 oz Nasoya Balsamic Vinaigrette Toss'ables
  • 1/2 C sugar snap peas stems trimmed and strings removed if desired
  • 1/2 C blue oyster mushrooms whole or sliced
  • 3-4 easter egg radishes quartered
  • 1 orange carrot shredded
  • 1 yellow carrot shredded
  • 1 Tbs pumpkin seeds

Balsamic Vinaigrette

  • 2 Tbs extra virgin olive oil
  • 1 Tbs balsamic vinegar
  • 1 tsp maple syrup (optional)
  • 1 tsp dijon mustard (optional)
  • pinch salt
  • fresh black pepper, to taste


  • Wash your salad greens and add to a bowl.
  • Top with Nasoya Toss'ables tofu, shredded carrots, mushrooms, snap peas, and pumpkin seeds.
  • Set aside while you prepare the dressing.
  • Whisk olive oil, balsamic vinegar, maple syrup, dijon mustard, salt and pepper. Alternatively, combine those ingredients in a small mason jar and simply shake until all of the ingredients are incorporated.
  • Drizzle vinaigrette on top of your salad and enjoy!