Spinach Salad with Tofu & Turmeric Dressing
Yield: 2-3 Servings
Recipe by the Hodo Kitchen
Photos by Bojon Gourmet
A crunchy, colorful spinach salad that brings the sunshine, with Hodo’s Lightly Fried Golden Turmeric Tofu and a turmeric-tahini dressing that just might be the best dressing for a vibrant salad.
Ingredients
8-oz Hodo Golden Turmeric Lightly Fried Tofu
4 cups baby spinach
1 cup carrots, shredded or ribboned
1 cup cherry tomatoes, halved
4-5 radishes, thinly sliced
1/2 avocado, sliced (optional)
1/4 cup seeds (pumpkin or sunflower)
Dressing
Extra Turmeric Sauce, or 1/2 tsp ground turmeric
2 tbsp olive oil
1 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup
1/2 tsp Dijon mustard
salt and pepper to taste
Instructions
In a small bowl, whisk together olive oil, tahini, lemon juice, maple syrup, turmeric, and Dijon mustard. Season with salt and pepper. Add water for a thinner dressing as desired.
Cube the tofu along its pre-scored lines. For a crispier texture, heat the tofu cubes in a skillet over medium heat or in an air fryer for 3–5 minutes.
In a large mixing bowl, combine spinach, carrots, cherry tomatoes, and radishes. Add the tofu and avocado slices.
Drizzle with the turmeric dressing and sprinkle with seeds. Toss gently and serve immediately
Spinach Salad with Tofu & Turmeric Dressing
A crunchy, colorful spinach salad that brings the sunshine, with Hodo’s Lightly Fried Golden Turmeric Tofu and a turmeric-tahini dressing that just might be the best dressing for a vibrant salad.
Ingredients
- 8-oz Hodo Golden Turmeric Lightly Fried Tofu
- 4 cups baby spinach
- 1 cup carrots, shredded or ribboned
- 1 cup cherry tomatoes, halved
- 4-5 radishes, thinly sliced
- 1/2 avocado, sliced (optional)
- 1/4 cup seeds (pumpkin or sunflower)
- Extra Turmeric Sauce, or 1/2 tsp ground turmeric
- 2 tbsp olive oil
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1/2 tsp Dijon mustard
- salt and pepper to taste
Instructions
- In a small bowl, whisk together olive oil, tahini, lemon juice, maple syrup, turmeric, and Dijon mustard. Season with salt and pepper. Add water for a thinner dressing as desired.
- Cube the tofu along its pre-scored lines. For a crispier texture, heat the tofu cubes in a skillet over medium heat or in an air fryer for 3–5 minutes.
- In a large mixing bowl, combine spinach, carrots, cherry tomatoes, and radishes. Add the tofu and avocado slices.
- Drizzle with the turmeric dressing and sprinkle with seeds. Toss gently and serve immediately.
