Name: Seared Tofu and Spinach Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 130g Extra Firm Tofu; 2 cups Fresh Baby Spinach; 1/4 cup Cooked Quinoa; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tsp Dijon Mustard; 50g Avocado, sliced; 1/2 cup Sliced Cucumber; 1/2 cup Cherry Tomatoes

Nutrition

Per serving

395 calories

Protein: 18g; 17% of calories
Carbs: 24g; 23% of calories
Fat: 28g; 60% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Press the extra firm tofu between paper towels to remove excess moisture and cut into bite-sized cubes.
Whisk together the olive oil, fresh lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.
Heat a non-stick skillet over medium-high heat and sear the tofu cubes until they are golden brown and crisp on all sides.
Place the fresh baby spinach and cooked quinoa in a large bowl, then toss with half of the lemon vinaigrette.
Top the salad with the seared tofu, sliced cucumber, cherry tomatoes, and creamy avocado.
Drizzle the remaining dressing over the top and serve immediately.

Nutrition

Ingredients

Instructions

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