Arugula Salad with Tofu Croutons

Toasted tofu cubes add surprising crunch.

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Toasted tofu cubes add surprising crunch.



  • 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


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