Balsamic Tofu Rainbow Salad Recipes

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.

COLD TOFU SALAD WITH TOMATOES AND PEACHES

Steps:

• Prepare the tofu: Carefully drain the tofu in its packaging, then remove the tofu. Gently wrap it with paper towels or a clean kitchen towel to absorb excess moisture and set it on a plate.
• Meanwhile, prepare the peaches and tomatoes: Pit and cut each peach into 1-inch-thick wedges, then core and cut each tomato into 1-inch-thick wedges. Place tomatoes and peaches on a serving platter, pouring any tomato or peach juices from the cutting board over the dish. Season generously with flaky sea salt to draw out juices.
• Remove the tofu from the paper towels and place it back on the plate. Using a large spoon, scoop out tofu mounds onto the tomatoes and peaches. Season tofu with flaky sea salt.
• Prepare the dressing: In a small glass jar, combine dressing ingredients, cover and shake to combine. Spoon 4 tablespoons of the dressing over the tomatoes, peaches and tofu. Extra dressing can be served alongside.
• Just before serving, stack together the basil and mint leaves and roughly chop. Top the salad with chopped herbs and black pepper. Serve immediately, taking care to spoon extra dressing and juices from the bottom of the platter.