Fresh N Fruity Balsamic Tofu Salad Food

TOFU SALAD

Steps:

• Press your tofu (see my full guide HERE on pressing tofu) and cut into your desired shape. I like larger cubes when serving in a salad but really anything works well.
• Make the marinade for the tofu by whisking together the lemon juice, olive oil, balsamic, water, maple syrup, garlic, and salt in a shallow dish. Put the tofu in and shake gently to coat the tofu in the marinade. Let sit for 15-30 minutes.
• To cook the tofu, you can bake it in the oven at 400 degrees for 15 minutes, flipping halfway. OR you can pan fry it, which is my favorite, by removing it from the marinade and putting it in a large skillet over medium heat. Flip every few minutes and cook until it's lightly browned on all sides.
• Whisk together all of the ingredients in a medium bowl and set aside until ready to use.
• Make the salad by layering in a large bowl the lettuce, cucumber, tomatoes, avocado and almonds. Pour on the dressing and toss gently to combine. Top with the tofu and any additional toppings.
• Serve and ENJOY!
• If making for meal prep, I suggest leaving off the avocado and simply add it right before serving or it will go brown.

EASY BALSAMIC TOFU

Steps:

• In a shallow dish, combine balsamic vinegar, soy sauce, maple syrup, oil, Italian seasoning, and garlic. Season with salt and pepper to taste.
• Add the tofu and toss gently to coat. Arrange in a single layer and allow to marinate, turning once, for 30-60 minutes.
• Heat grapeseed oil in a large cast iron or non-stick skillet over medium heat. Using a slotted spoon, remove the tofu from the marinade and transfer to the hot pan. Cook 5-7 minutes, shaking the pan or carefully turning the tofu cubes so they get brown and crisp on all sides.
• Add the remaining marinade to the pan and allow to cook, stirring, just until it has evaporated. Remove from the heat.
• Serve balsamic tofu however you can imagine such as over pasta, in sandwiches, or as a topping to salads.

CRISPY TOFU WITH BALSAMIC TOMATOES

Steps:

• Heat oven to 400 degrees and line a sheet pan with parchment paper.
• Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
• Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
• In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
• In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining 1/2 teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
• Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
• To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you'd like.