Spinach Salad with Tofu
Look for baked tofu in the refrigerated case of health food stores and some supermarkets. If tender baby spinach is unavailable, use regular spinach. Vegetarian Worcestershire sauce, made without anchovies, is available in health food stores.
November 17, 2009
Serves 4
What you need:
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vegetarian Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/8 teaspoon Tabasco (optional)
- Salt and freshly ground black pepper
- 6 to 8 cups fresh baby spinach
- 8 ounces baked tofu, cut into 1/2-inch-wide by 1/4-inch-thick slices
- 1 9 ounce jar marinated artichoke hearts, drained
- 1/4 cup pitted black olives
- 1 cup cherry tomatoes, halved
What you do:
- In a small bowl, combine the oil, vinegar, lemon juice, Worcestershire sauce, mustard, Tabasco (if using), and salt and pepper to taste. Blend well and set aside.
- Divide the spinach among 4 serving plates. Arrange the tofu, artichoke hearts, olives, and tomatoes on top of the spinach. Drizzle with the dressing and serve.
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