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Tofu with Orange Vinaigrette
and rice / spinach salad

Active: 35 min Total: 55 min
This recipe is a seasonal twist on a recipe we featured first in summer of 2017. Tart orange vinaigrette doubles as both a marinade and salad dressing.


Orange Vinaigrette:
  • Shallots - 1 clove , diced
  • Orange juice - 1/4 cup (fresh squeezed or store-bought)
  • Vinegar, red wine - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 1/4 cup
Tofu with Orange Vinaigrette:
  • Rice, uncooked white or brown - 2/3 cup
  • Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm slices (vaccum-packed preferable)
  • Orange Vinaigrette (ingredients listed separately) - ~1/3 cup
Spinach Salad with Orange Vinaigrette:
  • Cucumbers - 8 oz , diced
  • Avocados - 1 , diced
  • Baby spinach - 6 oz
  • Pepitas / pumpkin seeds - 1/2 cup
  • Orange Vinaigrette (ingredients listed separately) - ~1/3 cup


  1. Rice - (Double if making Thursday night's meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick slices. (Can be done 1 day ahead)
  3. Make orange vinaigrette - Dice shallots. Combine with orange juice, vinegar, soy sauce, mustard, and honey. Whisk in olive oil. Season with some salt. (Can be done up to 5 days ahead)
  4. Marinate tofu - Place tofu slices in a single layer in a baking dish and pour vinaigrette (portion for the tofu, reserve portion for salad) over top, turning tofu to coat. Season the top of the tofu with some salt and pepper. Cover baking dish with plastic wrap and marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  5. Cucumbers / Avocados - Prep as directed.

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  1. If cooking on a grill: Heat grill to 500F / 260C degrees. Brush grates with some oil. Place tofu “steaks” on hot oiled grill grates (discard marinade). Flip tofu after 4 to 5 minutes (if you oiled the grates and started them off hot, the tofu will release without sticking). Season tofu with some salt and pepper as it cooks. Continue cooking for another 3 to 5 minutes with the lid closed until tofu is golden brown.
  2. If cooking in the oven: Heat oven to 425F / 218C degrees. Roast tofu directly in pan with marinade until it is golden brown on top and heated through, 12 to 14 minutes.
  3. When tofu is nearly finished, toss together spinach, cucumbers, avocados, and pepitas. Add orange vinaigrette (portion for the salad) until dressed to your liking.
  4. Reheat rice if made ahead (reserve half if doubled).
  5. Serve tofu over rice with salad on the side. Enjoy!



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