Tofu spinach salad
Tofu spinach salad
370 cals, 15p, 9c, 28f (per meal)
  • Sunflower kernels
    1/2 tbsp (6g)
  • Garlic, diced
    2 cloves (6g)
  • Avocados, cubed
    1/2 avocado(s) (101g)
  • Soy sauce
    2 tbsp (30mL)
  • Ground cumin
    4 dash (1g)
  • Lemon juice
    2 tbsp (30mL)
  • Oil, divided
    2 tbsp (30mL)
  • Tomatoes
    6 cherry tomatoes (102g)
  • Fresh spinach
    3 cup(s) (90g)
  • Firm tofu, drained, pressed, and cubed
    1/2 package (16 oz) (227g)
  • 1
    In a small bowl, mix together the soy sauce, garlic, cumin, and half of the oil.
    Add in the cubed tofu and mix until well-coated.
    Optional: wrap in plastic and marinade in the refrigerator for a few hours or overnight.
    Preheat the oven to 400 F (200 C).
    Place some greased parchment paper onto a baking sheet. Add tofu.
    Bake in oven for 30 minutes, flipping halfway through.
    Assemble salad by placing the tofu, tomatoes, and avocado on a bed of spinach.
    Top with lemon juice, sunflower kernels, remaining oil, and salt/pepper to taste.
    Toss and serve.
    Storage note: if meal prepping, store extra tofu in an airtight container in the fridge. Mix the dressing and store separately also in an airtight container in the fridge. Mix all elements together right before eating.
    404: Uh-oh, looks like that page doesn't exist...
    Strongr Fastr's servers are currently unavailable, either due to maintenance or unusually high load. Please wait a few minutes and try again...
    Try Again
    Uh-oh, looks like something went wrong. Please let us know if this problem persists...
    Can't connect to Strongr Fastr's servers. Check your internet connection...
    Try Again