Spinach apple salad recipe with tofu

I was experimenting with dried tofu, and this spinach apple salad recipe was born. It's one of those salads that leaves you full, satisfies your palate and provides defences against cancer and heart disease.


spinach apple salad recipe

Spinach apple salad with sun-dried tomatoes and tofu

Vegan, gluten-free, high in protein and antioxidants, this salad also provides you with a daily dose of omega-3. It is not the fastest if you do it from scratch, mainly because it includes juice from the roasted red pepper. But if you have some left after cooking red pepper hummus or just replace it with water, it is one of those "under 15 minutes" meals. It looks casual and tastes very satisfying.


spinach salad
  • 3 cups tightly packed spinach
  • 4 sundried tomatoes in oil
  • 1 apple, sliced in cubes
  • 1/2 cup cubed cucumber
  • 1 grilled/roasted red pepper, from the can or roasted at home
  • 10 calamata olives
  • 1/2 lbs of dried tofu, sliced in cubes
  • 1 small clove of garlic
  • Optional: pesto, parsley, oregano, green onions or any other herb.
  • lemon juice, to taste
  • 2 tbsp of flax oil
  • juice of 1 roasted pepper (1/2 cup)
  • 1 small clove of garlic, minced
  • salt, pepper
  • lemon juice, to taste
  1. Squeeze excessive oil fron the sun-dried tomatoes. Cut them and place on the heated skillet (they will retain some oil); add garlic. Mix and fry for less than a minute.
  2. Add tofu, herbs and 1/4 cup pepper juice ( may use marinade from the can of peppers) and squeeze lemon juice on top of that, stir and cover to fry until tastes blend and tofu change color (5 minutes or less)
  3. Cut apples and cucumbers in cubes. Cut olives to remove stones from them. Cut spinach leaves if they are too big and firm, or leave baby spinach as is.
  4. Whisk together ingredients for the dressing.
  5. If you like your salad warm, mix all the ingredients with tofu and dressing and eat right away. If you prefer it cold, wait until tofu cools down before you mix. If your intent is to store the salad for more than 1 day,store tofu and spinach/veggies separately, make dressing and mix the ingredients together right before consumption.


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