Vegan Sweet Mustard Tofu, Strawberry, Avocado, Spinach Salad
Crispy tofu, strawberries and avocados on a bed of spinach drizzled with sweet mustard vinaigrette!
Servings: 4 people
Ingredients
Sweet Mustard Vinaigrette
- 1/3 Cup Whole grain mustard
- 1/4 Cup Agave nectar
- 1/3 Cup Olive oil
- 1/4 Cup Apple cider vinegar
- 1 tsp. Salt
- 1/2 tsp. Black pepper
For the Salad
- 1 Block Extra firm tofu
- 1 Avocado, sliced
- 1/2 Cup Strawberries, sliced
- 1 Bag Baby spinach
- 1/3 Cup Nuts of choice, optional
- Salt to sprinkle on the tofu
Instructions
- 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.
- 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.
- 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.
- 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!