Tofu & Spinach Salad

Recipe courtesy of Chef Jacob Zollner, Spenard Roadhouse

Yields 4

Tofu & Spinach Salad

3 oz spinach

6 oz firm tofu

1/3 cup olive oil

1/3 cup curry powder

1/2 oz red onion, sliced

2-3 oz fresh peas

3-4 oz grape tomatoes, split

1 red bell pepper, sliced

3 oz crumbled feta cheese

1 oz toasted sunflower seeds

3-4 oz fresh pineapple, chopped

1 oz clover sprouts  

For curry oil, mix together olive oil and curry powder. Lightly brush firm tofu with curry oil and grill or sauté for about 4-5 minutes per side. Cut tofu into roughly 1/2” cubes. Toss in remaining curry oil until you are ready to plate.

In a large bowl, arrange spinach, cut vegetables, pineapple and cheese. Top with toasted sunflower seeds and clover sprouts. Serve with your favorite lemon basil vinaigrette or sesame ginger dressing.