Arugula Salad with Tofu Croutons
Toasted tofu cubes add surprising crunch.
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Toasted tofu cubes add surprising crunch.
Ingredients
- 1/4 cup balsamic vinegar
- 1 Tbs. Dijon-style mustard
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 cup olive oil
- 6 oz. firm tofu, cut into 1-inch cubes
- 1 small red onion, sliced
- 3 bunches arugula, washed and dried
- 1 cup sliced domestic mushrooms
- 1 medium-sized cucumber, peeled, seeded and sliced
- 1 pint cherry tomatoes, halved
Preparation
Preheat oven to 400F. Spray sheet pan with nonstick cooking spray.
To make Dressing: Place vinegar, mustard, salt and pepper in food processor or blender, and, with motor running, slowly add olive oil in steady stream.
To make Croutons: Place tofu cubes and onion slices on sheet pan. Bake 15 minutes, remove from oven and cool.
To make Salad: Toss all ingredients in salad bowl. Drizzle with dressing, and toss again.
Garnish with tofu croutons and roasted onions before serving.
Nutrition Information
- Calories 580
- Carbohydrate Content 15 g
- Cholesterol Content 0 mg
- Fat Content 57 g
- Fiber Content 4 g
- Protein Content 8 g
- Saturated Fat Content 8 g
- Sodium Content 440 mg
- Sugar Content 8 g