Easy Spinach Strawberry Salad with Balsamic
Servings: 1 salad
Equipment
- cutting board + knife
- grill or griddle
- mixing bowl + measuring spoons
Ingredients
Grilled Tofu
- 1 15 oz extra-firm tofu
- 1 teaspoon arrowroot flour
- ½ teaspoon EACH of salt, pepper and garlic powder
- 1-2 tablespoons avocado oil (for the griddle)
Salad
- 2 cups spinach
- 1 cup arugula
- 1-2 large strawberries, thinly sliced
- 1 shallot, sliced
- handful of each pistachios & chopped pecans
- vegan feta (I used Follow Your Heart, or sub with diced avocado)
- pomegranate balsamic vinegar (or sub balsamic vinegar)
Instructions
- Prepare & grill tofu: Remove & drain tofu. Pat the block of tofu with a dish cloth to remove excess water. Dice into bite sized pieces and toss into a bowl with arrowroot, salt, pepper and garlic. Warm a grill or stovetop griddle over medium heat. Drizzle with avocado oil. If using a griddle, add avocado oil once warm, then add tofu. Cook (without disturbing) for 3-4 minutes then toss and repeat as needed until crisp and charred. *be sure to give the tofu pieces space when cooking, do not stack pieces for best results.
- Prepare greens: wash and pat dry spinach and arugula. Toss together in a salad bowl.
- Prepare and add additional ingredients: top with strawberries, shallots, pistachios, pecans, vegan feta, & the grilled tofu. Drizzle with balsamic and enjoy! The measurements are just to use as a guide, do whatever feels right for you when creating your delicious masterpiece.
Notes
There is enough tofu for 3-4 salads, triple the amount of salad ingredients to create a salad for large gatherings. Prepare and slice strawberries directly before serving.
Store tofu leftovers in an airtight container for 3-4 days. Reheat on the stovetop until warm. Do not microwave.
I love this pomegranate balsamic vinegar from a small local shop near Boston, however any fruity variation or standard balsamic will work as well. Pomegranate seeds can also be added if desired.