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Marinated Tofu and Vegetable Salad

4 servings



Nutritional Facts Per Serving

10.3 g
10.9 g
3.2 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 119
  • Fat 5.3 g
    • Saturated   1 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   584 mg
  • Carbohydrate 10.9 g
    • Fibre   3.2 g
    • Sugars  
  • Protein 10.3 g
    • Vitamin A 58 %
    • Vitamin C 37 %
    • Calcium 22 %
    • Iron 24 %


Combine the first 7 ingredients in a medium-sized bowl. Cut the tofu into 24, 1” cubes and set in the bowl. Cover and marinate in the fridge overnight. Arrange an equal amount of the spinach on each of 4 plates. Lift the tofu from the marinade and set 6 pieces in the centre of each plate. Surround the tofu with the carrots, radishes and cucumbers. Drizzle all with some of the marinade, sprinkle with the green onions and sesame seeds, and serve.
Note: Leftover marinade can be stored in the fridge for up to a week and used to flavour stir-fries.

Serving Suggestions

To make this main-course salad a more-filling one, serve it with one of the grilled Asian-style entrées found in our website recipe collection, such as Baked Salmon with Sweet Chili Citrus Glaze, Grilled Chicken Skewers with Peanut Sauce, or Hoisin Pork and Pineapple Kebabs.

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