Baby Spinach and Tofu Salad with Sweet Basil Dressing
This is one of the most popular dishes in my cooking classes. The sweet basil dressing is very refreshing with lots of flavours and textures from the toppings.
Recipes
Ingredients
- 40g (1.1/2 oz) pine nuts
- 200g (7oz) hard tofu
- 1/4 red onion, thinly sliced
- 200g (7oz) baby spinach
- 100g (3.1/2 oz) sun-dried tomato, sliced
Dressing
- 30g (1oz) basil leaves
- 120ml (4fl oz) extra virgin olive oil
- 120ml (4fl oz) white wine vinegar
- 1/2 teaspoon sea salt
- 3 teaspoons unrefined sugar
Method
- To toast the pine nuts, spread them on a baking tray and place them in a preheated oven at 180? (350°F) for 5 to 10 minutes or until golden. Stir once.
- To dry roast them, cook (without oil) in a large frying pan over a medium heat until golden. Stir constantly and then set aside.
- To make the dressing, put basil, olive oil, white vinegar, salt and sugar in a blender and blend well.
- Crumble the tofu by hand into a bowl, add the red onion, sliced sun-dried tomato and half of the dressing. Mix well.
- Place the baby spinach in a bowl and pour over the rest of the dressing. Toss well. Top with the tofu mixture and pine nuts.
This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!
There are also more exciting recipes in ” Japanese superfoods” and my latest book Top 3 Japanese superfoods for natural weight loss.
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