Honey Dijon Tofu Salad
with barley / tomatoes
Ingredients
- Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed preferable)
- Mustard, Dijon - 1 Tbsp
- Honey - 1 Tbsp
- Vinegar, red or white wine - 1 Tbsp
- Oil, olive - 4 Tbsp + 1 Tbsp
- Bread, sandwich - 2 slices , 2” / 5 cm cubes
- Oil, cooking - 1 Tbsp
- Barley, hulled and uncooked - 2/3 cup
- Celery - 2 stalks , sliced
- Tomatoes, cherry or grape - 1 cup , halved
- Spinach, baby - 8 oz
Nutrition Facts
Prep
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Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
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Barley - (Skip if barley was made ahead for Tuesday.) Bring a saucepan of water to boil. Salt water generously and add barley. Cook for 45 to 55 minutes, until tender but not soggy. (Can be done up to 5 days ahead)
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Make vinaigrette - If prepping right before cooking, get oven heating before continuing with prep. Whisk together mustard, honey, and vinegar. Add first portion of olive oil while whisking. (Can be done up to 5 days ahead)
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Celery - Slice celery. (Can be done up to 4 days ahead)
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Bread / Tomatoes - Prep as directed. Store separately. (Can be done up to 2 days ahead)
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Make
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Heat oven to 400F / 204C degrees.
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Spread bread cubes out on a sheet pan. Drizzle with second portion of olive oil and season with some salt and pepper.
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Toast until bread is golden and crisp, shaking pan halfway through cooking, 8 to 10 minutes.
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Season tofu with some salt and pepper.
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Heat a nonstick pan over medium heat. Add cooking oil and then tofu to heated oil. Sear tofu on all sides until golden brown, 6 to 8 minutes. In the last minute of cooking add 1 Tbsp / 15 mL of vinaigrette (for 4 servings; adjust if customizing).
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If you’d like the barley warm, reheat in the microwave (you can also serve it at room temperature).
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Assemble salad by topping spinach with barley, celery, tomatoes, croutons, and tofu. Add vinaigrette until dressed to your liking. Enjoy!
Nutrition Facts
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