This spring salad is bright, crunchy, and refreshing. The lemon tofu bits and edamame make it protein packed and filling enough to be its own stand-alone dish. The tangy vinaigrette is so refreshing! I love how this salad plays with textures and flavours like creamy avocado, crunchy and peppery radish, fresh mint, and citrus. Every bite is a joy for your taste buds.
Prep time: PT15M
Cook time: PT30M
Total time: PT45M
Rating
5 stars (2 reviews)
Keywords
apple cider vinegar, avocado, chickpeas, edamame, edemame, green onion, mint, miso, quinoa, radish, spring greens, tofu
Ingredients
1 block extra-firm tofu ((12 ounces/350 g) )
2 inch piece fresh ginger (peeled and finely chopped)
3 tablespoon olive oil
zest of 1 lemon
2 1/2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp white miso
1 tsp agave
1/4 tsp dried dill
1/4 tsp fine sea salt
1/8 tsp freshly ground black pepper
1/4 cup lemon juice
1 green onion (white and light green parts, finely chopped)
1/4 cup olive oil
1 tbsp Dijon mustard
1/4 tsp dried dill
1/4 tsp fine sea salt
1/8 tsp freshly ground black pepper
4 cups spring greens ((5 ounces/140 g))
1/2 cup cooked quinoa ((see notes for cooking if needed))
2 radishes (, very thinly sliced)
1 avocado (peeled, pitted, and sliced)
1 cup cooked edamame ( or peas (see notes for cooking if frozen))
1/4 cup fresh mint (tightly packed and chopped)
Categories
Appetizer
Entree
Main Dish
Salad
Cuisine
American
dairy-free
French
gluten-free
nut-free
refined-sugar free
vegan
Steps
Make the Baked Lemon Tofu Bits: Preheat oven to 375F° (190°C). Line a baking sheet with parchment paper.
Press the Tofu: Drain and rinse the tofu block and wrap in a clean kitchen towel. Set the tofu block on the countertop and place a large cutting board securely on top, followed by a heavy cast-iron skillet or heavy pot. Let the weight of the pot “press” the excess water out of the tofu for 15 minutes.
In a medium bowl, add the ginger, olive oil, lemon zest, lemon juice, mustard, miso, agave, dill, salt, and pepper. Whisk together.
Bake the Tofu: Using your hands, break apart the tofu into small, rough chunks directly over the bowl and toss in the sauce to combine.Spread the tofu mixture evenly onto the prepared baking sheet and cook for 30 to 35 minutes, or until the tofu is golden and crispy. Stir after the 20-minute mark for a more even bake. Remove from the oven and set aside.
Meanwhile, make the Lemon Vinaigrette Dressing: In a small bowl, combine the apple cider vinegar, green onion, olive oil, mustard, dill, salt, and pepper. Whisk to combine.
Assemble the Spring Salad: In a large salad bowl or serving platter, arrange the spring greens, sprinkle with the quinoa and tofu bits, and decorate with the radish, avocado, edamame, and mint. Drizzle with the Lemon Vinaigrette and toss. (Alternatively, you can serve the vinaigrette on the side.)
Nutitrion
Serving Size: 1 serving
Calories: 405 kcal
Carbohydrates: 17 g
Protein: 11 g
Fat: 34 g
Saturated Fat: 5 g
Sodium: 484 mg
Sugar: 4 g
Unsaturated Fat: 28 g
Reviews
Kenzie on 2025-01-24 (5 stars): This is an amazing recipe! It's a very yummy vegetarian friendly and high-protein salad! I love lemon juice, so went a little heavier on that for my personal palate, and 1/2 C more edamame to get even more protein. I loved it so much for lunch this week, I'm making it again next week! 10/10!!!
