Braised Tofu and Avocado Salad with Dijon Balsamic Vinaigrette


I haven’t had many exciting recipes in my life lately because I’m often eating salads and how exciting can that be? The key to creating an exciting salad always comes back to the dressing. It really doesn’t matter what veggies you throw in as long as the dressing is delicious. Having said that, the second crucial component of a salad is an avocado. But hopefully you already knew that.

Ingredients for Braised Tofu:

  • 1/2 package of tofu
  • 3 tsp sesame oil
  • 1 tsp soy sauce
  • 1/4 tsp black pepper
  • 1/8 tsp salt

Ingredients for Salad:

  • 3 cups spinach
  • 1 avocado
  • 1/4 cup chopped onion
  • 1/4 cup chopped carrots

Ingredients for Dijon Balsamic Vinaigrette:

  • 1/8 cup veganaise
  • 2 Tbsp vegetable oil
  • 1 Tbsp white vinegar
  • 1 Tbsp balsamic vinegar
  • 1/2 Tbsp light corn syrup
  • 1 tsp dijon mustard
  • 1 tsp lemon juice
  • 1/8 tsp Italian seasoning
  • 1/8 tsp black pepper


1. Heat 2 tsp of the sesame seed oil in a skillet over high heat. Cut the tofu into thin slices and place into the hot oil. Heat for 5-7 minutes until lightly browned on both sides.

2. Remove the tofu from the pan and cut into triangles. Add the remaining sesame seed oil, soy sauce, black pepper and salt to the skillet. Return the tofu to the pan. Cover and cook, while stirring occasionally, an additional 5 minutes over medium heat until golden brown.

3. Combine all of the ingredients for the salad dressing into a bowl. Whisk the ingredients together until thoroughly blended.

4. Combine the salad ingredients. Top with the tofu and lightly coat with dressing.

Yields 2 servings


5 thoughts on “Braised Tofu and Avocado Salad with Dijon Balsamic Vinaigrette

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