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Strawberry Arugula Salad with Baked Tofu

Start your spring detox off right with this bright and colorful salad. Full of texture, flavor, and nutritious ingredients!

Strawberry Arugula Salad with Baked Tofu

Total Time:




Dietary Preference(s):

Dairy Free, Vegan


  • For the tofu:
  • 2 tbsp milk of choice
  • 250-300 grams extra firm tofu, ¾-1 inch cubes
  • 1/2 cup finely crushed Smartbite ricecrisps (about 4-5)
  • 1 tsp garlic powder
  • 3 tbsp cornstarch
  • 1.5 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • For the salad:
  • 6 cups arugula
  • 1 large avocado, sliced
  • 2 cups sliced strawberries
  • 10 Asparagus stalks, shaved into ribbons with a vegetable peeler
  • 1/2 cup Community Naturals whole organic cashews, chopped or whole
  • For the dressing:
  • 3 tbsp elderflower Biotta Juice
  • 2 tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 tsp dijon mustard
  • pinch salt and pepper to taste

How to Make It


Preheat the oven to 425F. Line a baking sheet with parchment paper.


For the baked tofu:
a. In a bowl, toss the cubed tofu with milk.
b. n another bowl, add all of the breading ingredients and stir together.
c. Toss the tofu in the breading bowl and press to adhere the breading to each cube of tofu.
d. Place the tofu cubes on a parchment paper lined baking sheet.
e. Spray tofu with desired cooking spray.
f. Bake in the oven for 25-30 minutes, flipping the tofu once.


While the tofu is cooking, prepare the salad ingredients and add them to a bowl or platter.


Make the dressing by combining the ingredients and whisk together or shake in a jar. Set aside.


Once the baked tofu is ready, let cool for a few minutes. Then, add the tofu to the rest of the salad ingredients, drizzle with dressing and serve.

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