Vegan Sweet Mustard Tofu, Strawberry, Avocado Salad

entrees | May 18, 2017 | By

If you need a healthy, super quick weeknight meal that is incredibly delicious, I’ve got you covered! This vegan sweet mustard tofu, strawberry and avocado salad is the salad of your dreams! Super easy, rather healthy, but you would never know. I used my totally awesome fool proof and healthy way to make really crispy tofu!

My husband realized a while ago that if you cube tofu and press it, then bake at a high temperature for about 30 minutes, you can get the crispiest, perfect tofu without any effort, and without having to fry it! I think one of the secrets is to use tin foil on the baking sheet and then just spray with a little non stick spray. I then spray the top of the tofu with more non stick spray, and bake. 

Boom! Perfect, healthy baked crispy tofu! Then the sweet mustard vinaigrette is my take on a honey mustard dressing, however, obvs I couldn’t use honey, so I replaced it with agave nectar. Side note: if you want to make a recipe that contains honey, just replace it with light agave. I have tried this in so many things, candies, dressings, sauces,baked goods, it always works out perfectly!

Since we are definitely in the midst of Spring and on our way to Summer, I thought it was time to make a nice refreshing salad you can have when it is hot outside. Dang it is already super hot in Florida! While the tofu is baking, you can just throw everything else together, and bam, ready to eat!

I hope you love this salad. The combination of the strawberries, avocado and sweet mustard is totally amazing. Top that with the extra crispy tofu, and it is one of the most delicious salads I have ever had! I love to add a little protein to my salads, and this tofu is the absolute perfect way to do it!

Tools I Used:
EZ Tofu Press – Removes Water from Tofu for Better Flavor and Texture.
OXO Good Grips Salad Dressing Shaker, Black

P.S. These two tools will make your life a lot easier!

Print
Vegan Sweet Mustard Tofu, Strawberry, Avocado, Spinach Salad
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Crispy tofu, strawberries and avocados on a bed of spinach drizzled with sweet mustard vinaigrette! 

Course: Salad
Servings: 4 people
Author: Lauren Hartmann
Ingredients
Sweet Mustard Vinaigrette
  • 1/3 C. Whole grain mustard
  • 1/4 C. Agave nectar
  • 1/3 C. Olive oil
  • 1/4 C. Apple cider vinegar
  • 1 tsp. Salt
  • 1/2 tsp. Black pepper
For the Salad
  • 1 Block Extra firm tofu
  • 1 Avocado, sliced
  • 1/2 C. Strawberries, sliced
  • 1 Bag Baby spinach
  • 1/3 C. Nuts of choice, optional
  • Salt to sprinkle on the tofu
Instructions
  1. Cut tofu into cubes, and place on paper towels, place more paper towels on top, and put something heavy on top to press the tofu. Press for at least 15 minutes, the longer the better.

  2. When you are ready to make your salad, preheat the oven to 450 degrees. Line a sheet pan with foil and spray with non stick spray. Place the tofu in a single layer on the sheet pan. Sprinkle with salt and spray the tops of the tofu with more non stick spray. Bake for 20-30 minutes until nice and brown and crispy. 

  3. While the tofu is baking, add all the vinaigrette ingredients to a shaker if you have one, if not to a small bowl. Either shake or whisk until fully combined. Set aside.  

  4. In a large bowl, add the spinach, sliced strawberries, sliced avocado and nuts if using. Once the tofu is ready, let cool for a few minutes. Add the tofu to the salad, drizzle with dressing and serve!

*This post may contain affiliate links. Thank you for supporting Rabbit and Wolves and the brands that keep us up and running. For more information, read my Amazon Affiliate Program Disclosure.* 

2 Comments

  1. Caitlin

    October 28, 2017 at 8:21 am

    Wow. I’ve been vegan for 3 months, and vegetarian off and on for about a year. I have yet to find a tofu I enjoy (and this one was so easy – seriously?!) that isn’t at a restaurant. This dressing is also TO DIE FOR. I made a separate batch just to keep in the fridge – I wonder if it would make a good tofu marinade (maybe with some roasted baby reds and asparagus on the side?). I added thinly sliced shallots and my nut of choice was slivered almonds. This is so simple, so good, and has so many contrasting flavors and textures that I wouldn’t normally put together but am so amazed by. Thanks! Looking forward to trying your orange tofu lettuce wraps tomorrow!

    Reply
    • Lauren Hartmann

      October 29, 2017 at 6:04 pm

      I’m so glad you liked it!!

      Reply

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