With my daughter being a vegetarian I’m always on the outlook for interesting vegetarian meals that are healthy and easy to make. (I usually make a meat dish for the rest of us so it’s like making two meals every night.)
This recipe was great to find. I had planned on making it the other day but my older son decided he wanted something with tomato sauce so I made home made pasta and Bolognese sauce instead.
It was only going to be Belle and I. Dylan had already had more homemade pasta with his friend Matthew and I got down to 27 minutes for 1 pound of pasta on the table. It’s my personal challenge to get as fast as Jamie Oliver (under 15 minutes). But I digress.
Belle and I were going to have Churrascaria Marinated Steaks with Chile-Lime Sauce, Rosemary-Garlic Pan-fried Potatoes and Lemon Spinach. I was marinating the steaks and my daughter announced she would be home for dinner. I thought to myself, “the tofu dish I didn’t make the other night, we have everything for it and since it uses spinach I can make that instead of the Lemon Spinach.”
It went well with the steak, which was delicious (but not vegetarian, of course!).
Belle’s note: I love cold tofu salads! This made a lovely side dish and would be a wonderful main course with some sides, or a light lunch. The dressing is nice and strong, so you don’t have to go heavy with it.
The following recipe is adapted from Entertaining at Home With America’s Top Chefs, from a recipe contributed by Chef Andrew Gibson of Bacara Resort & Spa, Santa Barbara California
Spinach Tofu Salad with Spicy Miso Dressing
Adapted from Entertaining at Home With America’s Top Chefs
1/4 cup rice wine vinegar
1 tbsp organic soy sauce
2 tbsp organic white miso
1 tbsp sambal oelek
1/2 tbsp sugar
2 tbsp pickled ginger, chopped
1 tsp sesame oil
1/2 cup canola oil
24.6 oz (698g) extra firm silken tofu (2 boxes), cut into 1″ cubes
1 bag organic baby spinach (approx 8 oz)
3/4 cup green onions, sliced
freshly ground white pepper to taste
- Combine the rice wine vinegar, soy sauce, white miso, sambal oelek, sugar and ginger in a blender until smooth.
- With the blender running, drizzle in the two oils to form an emulsion.
- Pour the dressing into a large bowl and brush the tofu cubes with the dressing.
- Toss the spinach in the bowl with the dressing, and add the green onions. (Belle preferred a little less dressing; if this is the case at your house, too, you might want to dish some out into a smaller bowl before adding the spinach, reserving the extra for anyone who might want more dressing rather than less, and for drizzling over the salad after plating.)
- Place a few cubes of tofu in the center of the plate then add some of the baby spinach you’ve just tossed with the remaining dressing.
- Add more tofu and more spinach until you have a nice stack of tofu and spinach.
- Drizzle with some of the remaining dressing from the bowl (or from your reserved bowl of dressing) and serve.