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This is a vegetarian tofu salad recipe using baked tofu. It is easy to prepare, but looks very elegant. It would be great for a summer dinner party! Serve with crumbled feta cheese on top and additional balsamic vinaigrette dressing on the side.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick spray.

  • Place tofu slices onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut each slice into 1-inch cubes.

  • Mix vinaigrette, egg white, Parmesan cheese, lemon juice, and balsamic vinegar together in a large bowl. Fold tofu gently into the marinade and let sit for 5 to 10 minutes.

  • Arrange marinated tofu in a single layer onto the prepared baking sheet, reserving marinade.

  • Bake in the preheated oven for 25 minutes. Turn tofu and drizzle with remaining marinade. Bake until just browned, about 10 minutes more.

  • Combine mushrooms, mango, baby spinach, and red onion in a large salad bowl. Arrange a serving of salad on a plate; place a portion of baked tofu on top. Repeat with remaining salad and tofu.

Cook's Note:

Use either firm or extra-firm tofu.

Nutrition Facts

201 calories; 14.1 g protein; 24.6 g carbohydrates; 4.4 mg cholesterol; 623.8 mg sodium. Full Nutrition