Whisk together the first four ingredients and season additional to taste and preference. Drizzle and marinade tofu squares/cubes in dressing to coat. Assemble remaining salad greens, tomato, and any "salad extras" you wish to personalize.
Toss together marinated tofu and mix to serve. Chill if you want flavors to meld - but not too long so as not to get too soggy!
Depending on dietary restrictions, I make this salad with very few kalamata olives or omit, same with salt, or any sodium-based product since I have a low-sodium family member in the household. I usually end up going with a dairy-free cheese option and low-sodium - the good thing is this salad is largely veggie based so I can meet picky and dietary eaters. ALSO - tofu can be a funny thing to cook with - I normally fry or freeze and then bake firm tofu so it is more prepared. It can be a few extra steps, but avoid the soggy texture you can get if not completely dry for preparation.
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 30 (79%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 29.6mg||1 %|
|Potassium 74.4mg||2 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.2g|
|Protein 0.5g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 38
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