Name: Spring Mix Salad with Lemon Baked Tofu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 block extra firm tofu (12 ounces/350 g); 2-inch piece fresh ginger, peeled and finely chopped; 3 tablespoons olive oil; Zest of 1 lemon; 2 1/2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon white miso; 1 teaspoon agave; 1/4 teaspoon dried dill; 1/4 teaspoon fine sea salt; 1/8 teaspoon freshly ground black pepper; 1/4 cup lemon juice (for vinaigrette); 1 green onion, finely chopped; 1/4 cup olive oil (for vinaigrette); 1 tablespoon Dijon mustard (for vinaigrette); 1/4 teaspoon dried dill (for vinaigrette); 1/4 teaspoon fine sea salt (for vinaigrette); 1/8 teaspoon freshly ground black pepper (for vinaigrette); 4 cups spring greens (5 ounces/140 g); 1/2 cup cooked quinoa; 2 radishes, very thinly sliced; 1 avocado, peeled, pitted, and sliced; 1 cup cooked edamame or peas; 1/4 cup fresh mint, tightly packed and chopped

Description

A delightful salad featuring fresh spring greens and crispy lemon baked tofu, perfect for a light lunch or dinner.

Ingredients

1 block extra firm tofu (12 ounces/350 g)
2-inch piece fresh ginger, peeled and finely chopped
3 tablespoons olive oil
Zest of 1 lemon
2 1/2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon white miso
1 teaspoon agave
1/4 teaspoon dried dill
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1/4 cup lemon juice (for vinaigrette)
1 green onion, finely chopped
1/4 cup olive oil (for vinaigrette)
1 tablespoon Dijon mustard (for vinaigrette)
1/4 teaspoon dried dill (for vinaigrette)
1/4 teaspoon fine sea salt (for vinaigrette)
1/8 teaspoon freshly ground black pepper (for vinaigrette)
4 cups spring greens (5 ounces/140 g)
1/2 cup cooked quinoa
2 radishes, very thinly sliced
1 avocado, peeled, pitted, and sliced
1 cup cooked edamame or peas
1/4 cup fresh mint, tightly packed and chopped

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Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Press the tofu: Drain and rinse the tofu, then press it with a heavy object for 15 minutes to remove excess water.
Mix together the ginger, olive oil, lemon zest, lemon juice, Dijon mustard, white miso, agave, dill, salt, and pepper. Whisk until well combined.
Break the tofu into small chunks over the bowl and mix with the sauce until evenly coated. Spread the tofu mixture evenly on the baking sheet and bake for 30-35 minutes, stirring halfway through, until golden and crispy.
Combine the lemon vinaigrette ingredients in a separate bowl and whisk until smooth.
Assemble the salad: In a large bowl, arrange the spring greens, then sprinkle with quinoa and the baked tofu. Add the radish, avocado, edamame, and mint on top. Drizzle with the lemon vinaigrette and toss gently to combine.

Notes

Press the tofu well for a crispy texture and use fresh ingredients for best results.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Baking
Cuisine: American