Spinach and Tofu Salad Recipe (2024)

What??

Norma: My Japanese mother used to slice tofu then lay on dish towel, cover tofu with another and place a wooden cutting board on top, weighted down by a heavy bowl. She explained to me the (in her case fried) tofu will cook better if some of the water is removed first.

I was w/o miso so I substituted some tahini and went a little heavy on soy. No daikon and substituted sliced radishes which gave enough of a peppery taste. I found that flipping the tofu after 20 mins and coating with a small amount of reserved marinade then heating in the oven for an additional five minutes firmed up the tofu better. This recipe is a great winter weeknight dinner option.

Very nice recipe. The marinade and dressing were delicious. I baked half of the spinach, the other half I served raw, which made the salade more the lukewarm.

Made tonight on a hot summer night. The flavors are so refreshing! We opted to sauté the marinated tofu on a cast iron skillet with a small amount of canola oil to avoid turning on the oven. Given ingredients on hand, toasted slivered almonds instead of pumpkin seeds/peanuts and added peanut butter to the dressing.

Tofu came out incredible after marinating all day before cooking. Dressing was tasty, but also very salty, even though I skipped adding the extra salt before serving. Next time I might add some rice wine vinegar to thin it out a little and cut the saltiness of the miso and soy sauce.

The flavors were great, but the tofu needed to be baked WAY longer or else still too wet and mushy. I would bake it for 45

This is amazing!! I doubled the tofu & marinade so that it would use up a whole tofu package but otherwise kept as-is. It was perfect and made for three well-portioned paperbag work lunches.

Great recipe! For my taste the dressing was a bit salty with 2 tablespoons of miso paste (could be the miso I was using) so the second time I cut it to 1 tablespoon and liked it even better.

I use Soy Boy x-firm tofu (get in 4lb block) and it holds up extremely well when sliced/cooked. Requires minimal pressing to be prepped for cooking and actually tastes very good unseasoned.

I made this with tempeh and tofu (0.3 lb of each) and thinly sliced kale; I agree that the dressing is delicious! The modification was well-received.

I made this with what I had around but made the dressing exactly as written.I used pea shoots instead of spinach and filled it out with 'spring mix', watermelon radish instead of daikon, peas from frozen instead of edamame, cashews instead of peanuts. It was way better than I thought it would be. It's definitely a keeper in part because it was amenable to substitutes. Maybe avocado instead of tofu, maybe sauteed shiitake to really change the flavor profile.

I love this recipe and make it regularly. If, like me, you think it’s too sweet when everything comes together, then I recommend cutting the brown sugar in half in both the tofu marinade and the salad dressing. I also don’t add the final sprinkling of salt, since the miso and soy sauce are already salty enough. Not to be one of those reviewers who changes everything about a recipe after giving it a rave review ;-), but I also add some avocado and use dried edamames for extra crunch.

Good but very strong. 1 cloves garlic would be enough. And easy on the miso.

Delightful. Added a cup of sliced sugar snaps because I had them, which added additional taste and crunch.

I’m going to make this tomorrow for a picnic dinner using sturdy spinach from our garden. If I can find Hodo tofu, life will be perfect.

This is delicious but took well over an hour when including prep and extended bake time for tofu. I’d also suggest not pouring the extra marinade over while baking—I think this kept it from crisping up and wasn’t necessary for the flavor.

Recommend keeping the dressing separate if you plan on having it for lunch the next day. I becomes a bit wet otherwise.

Love this recipe and make it regularly. I add sliced avocado (because everything tastes better with avocado on it ;-) ) and sometimes used dried edamame for added crunch. Delicious!

We cut our tofu into 1/2” cubes, coated themlightly with flour and spices, and air fried them for 10 minutes. Air fryer FTW!

I made the dressing as written and it was yummy. Almost everything else was a riff on the recipe:Sautéed baby bella mushrooms and shallots and potato greens which the farmstand said is similar to spinach (but since i find it more hardy, it needed softening in the hot oil), then tossed it with edamame, sliced radishes, and cooked salmon. Topped with the dressing. Very good.

To avoid using the oven, pressed the tofu, browned in the iron skillet, and added the marinade (added 1t cornstarch) to make a glaze. Reduced the soy just a bit for our taste, and only used 1 TB of miso in dressing. It was wonderful and perfect for supper on a warm evening.

This salad was good and worth making again.

Delicious and beautiful but very salty even for someone who loves salt. I pressed the tofu then marinated it for about 6 hours, but next time to cut the salt I would marinate for a shorter amount of time and not cook with the remaining marinade which I think also prevented crisping. Also agree with other comments that the whole package of tofu makes sense if this your main dish.

Marinade, and therefore tofu, was too salty! Not crazy about this.

Everyone liked this, even the picky kids! dressing was delicious, made as directed.

Wonderful dish! Rich flavors and a cinch to prepare. Pressing water from the firm tofu will keep the baking time closer to what’s listed in the recipe.