A good rainbow salad makes my eyes (and taste buds) happy. But ya know what’s sad? I’ve been vegan for almost ten years now, and yet I still have not mastered flavorful baked tofu. Don’t get me wrong, I LOVE tofu but if I’m being honest, I’m just not that good at cooking it. I think it stems from laziness; you have to patiently press the water out, make a marinade, let it soak, and THEN bake it. I mean, in an ideal world I’d have time for that. But most days I just want dinner to be as easy as assembling a few ingredients from the fridge and voila! Dinner is served. That’s why I’m obsessed with this super easy Balsamic Tofu Rainbow Salad. It only takes a few minutes to prepare, and it is packed with nutrition.
When I first heard about Nasoya’s new Toss’ables baked tofu cubes, I was excited. But I was also weary because so many pre-seasoned foods are made with crazy ingredients like tons of added sugar and weird flavorings. These Toss’ables are totally organic, and they are flavored with pretty straight-forward ingredients like actual balsamic vinegar, extra virgin olive oil, garlic powder, and real herbs and spices. There is some organic sugar in there but it’s only one gram per serving so I can totally deal with that. Turns out they are pretty delicious too, so they make the perfect topping for this balsamic rainbow salad.
I’ve paired the balsamic tofu cubes with fresh spring veggies like carrots, snap peas, and radishes, along with some blue oyster mushrooms I scored from my local farmers’ market. If you can’t find blue oyster mushrooms, any mushroom that you like raw will do. All of this over a bed of pepper-y baby arugula with a simple vinaigrette makes for a balanced, flavorful, and filling salad. (Bonus points for 14 grams of protein from the tofu alone!)
To keep the dressing simple, I’m combining balsamic vinegar and olive oil, with salt and pepper. Dijon mustard and maple syrup can be added if you want a little bit more flavor and sweetness, but if you don’t have them around, the simple oil-vinegar combo will do the trick.
Let me know if you try this recipe by taking a pic and tagging me on IG (@hashtagvegan) or by using the hashtag #hashtagvegan. I can’t wait to see your creations!
P.S. This recipe was published as part of the Nasoya Toss’ables recipe contest and I did receive product samples from the company to facilitate the recipe’s creation. Recipe and opinions are 100% my own and I only work with companies whose products I genuinely use and enjoy.
For the animals,
- 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
- 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!