Island Teriyaki Salad with Fresh Spinach, Tomato and Balsamic-Mustard-Maple Dressing

 
Island Teriyaki Salad with Fresh Spinach, Tomato and
Balsamic-Mustard-Maple Dressing
Florida Coastal Cooking
Serves 4
 Gluten Free, Dairy Free, Vegan

Ingredients

1 block Organic firm tofu
1 cup organic Island Teriyaki marinade, I used OrganicVille (or marinade of choice)
8 cups fresh spinach, chopped
4 plum tomatoes, sliced and quartered
1/2 sweet onion, sliced thinly
Coarse sea salt and Fresh ground pepper, to taste

Dressing

3 Tbsp balsamic vinegar
2 Tbsp coarse mustard
1 Tbsp maple syrup
 

Directions

1. Press tofu of water for 1 hour to overnight.  See how here. 
 
2. Cut tofu into cubes; pour marinade over and place in refrigerator overnight.
3. Preheat broiler; place tofu cubes on pan prepared with non-stick spray.  Broil about 20 minutes, turning cubes every five to 7 minutes to brown all sides evenly.
4. Meanwhile, mix dressing.

5. Place 2 cups spinach on each of 4 plates, top with 1 chopped tomato and 1/4th of onion.  Divide tofu evenly among plates.  Divide dressing evenly over plates.

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