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    Home » All Recipes

    Tomato Basil Salad with Seasoned Tofu

    Tomato Basil Salad with Seasoned Tofu -  ilovevegan.com

    It's no secret that I love tofu. In fact, it just might be my number 1 favourite food. It's so versatile, I just want to use it in everything (and I almost do!)

    There's one tofu recipe that I rely on time and time again: Sriracha & Soy Sauce Tofu - it's so simple, easy and SO delicious! I like to make a big batch at the beginning of the week to use in different meals during the next few days. It's awesome in fresh summer rolls, stir-fries, sandwiches and wraps, and of course, this salad!

    Tomato Basil Salad with Seasoned Tofu -  ilovevegan.com

    This is my favourite salad, ever. I could eat it every single day and not get sick of it. It's just the perfect vegan salad! It's loaded with healthy ingredients, but doesn't taste overly healthy. It's hearty, full of texture, and super filling.

    Tomato Basil Salad with Seasoned Tofu -  ilovevegan.com

    The sriracha and soy sauce tofu adds a tasty, satisfying meatiness and the creamy avocado chunks perfectly complement the tangy acidity of the dressing and tomatoes. Spinach makes for a beautifully mild base that really allows the basil to shine.

    Tomato Basil Salad with Seasoned Tofu -  ilovevegan.com

    This salad can be thrown together with the sriracha & soy sauce tofu cold or hot, it's awesome either way! If you're not into vinaigrette style dressings, our other favourite dressing for this salad is hummus thinned with a tiny bit of water or chilled vegetable broth to create a creamy, caesar-style dressing.

    Tomato Basil Salad with Seasoned Tofu -  ilovevegan.com

    This is my go-to version of this salad, but we've enjoyed many variations. Some of our favourites:

    tomato basil salad with seasoned tofu

    1 & 2) Add brown rice for a satisfying lunch that's perfect to take on the go!

    3.) Add romaine for a little extra crunch and load on the veggies - matchstick carrots and sliced button mushrooms are great options.

    4.) Swap the vinaigrette for hummus, swap the basil for sweet corn, and add hemp seeds for a protein boost.

    5.) Top with Daiya vegan cheese shreds for a "Pizza salad." (Not pictured, but this is William's favourite!)

    Print
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    Tomato Basil Salad with Seasoned Tofu

    ★★★★★ 5 from 3 reviews
    • Author: Brittany at ilovevegan.com
    • Prep Time: 15 minutes
    • Cook Time: 22 minutes
    • Total Time: 37 minutes
    • Yield: 1 1x
    • Category: Tomato Basil Salad with Seasoned Tofu
    • Cuisine: Vegan
    Print Recipe
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    Description

    A deliciously simple spinach salad with seasoned tofu, tomatoes, basil, avocado, and pumpkin seeds.


    Ingredients

    Scale

    Salad

    • 2-3 cups baby spinach
    • 10-12 grape tomatoes, halved
    • 4-6 leaves basil chiffonade
    • 2 tbsp balsamic vinaigrette
    • ¼ avocado, chopped
    • 2 tbsp raw pumpkin seeds
    • ¼ - ⅓ recipe of Sriracha and Soy Sauce Tofu

    Sriracha & Soy Sauce Tofu

    • 1 block extra-firm tofu
    • ½ tsp olive oil
    • 2 tbsp light soy sauce
    • 1 ½ tbsp sriracha

    Instructions

    Tomato Basil Salad

    1. Combine the halved tomatoes with the basil chiffonade and dressing. Marinate while you cook the tofu. (Tofu directions below.)
    2. After the tofu has been prepared, toss the spinach with the marinated tomatoes and top with hot or cold Sriracha and Soy Sauce Tofu, chopped avocado, and a sprinkle of pumpkin seeds.

    Sriracha & Soy Sauce Tofu

    1. Preheat oven to 425F.
    2. Slice your tofu into your desired shape. I usually go with quarter-sized squares - I'd recommend sticking close to that size and ensure that you slice it no thicker than ½ inch.
    3. Add the tofu to your mixing bowl and add the olive oil, sriracha, and soy sauce. Gently mix to combine.
    4. Spread evenly on a cookie sheet and bake for 10 minutes.
    5. After 10 minutes, remove your baking sheet from the oven and flip each piece of tofu. Drizzle the remaining marinade over the tofu and bake for another 10-12 minutes.
    6. Once the tofu is slightly crispy on the outside, remove from the oven. Be careful not to over-bake it! Serve hot or chilled.

    Notes

    To save time, you can pan-fry the sriracha and soy sauce tofu instead of baking it.

    Did you make this recipe?

    Tag @ilovegan on Instagram and hashtag it #ilovegan

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    Reader Interactions

    Comments

    1. Angie

      September 19, 2015 at 7:28 am

      This looks amazing! Question on the tofu: when you first toss it with the sauce, do you only put half the sauce on it? Then half the sauce after you flip it? Thanks!

      Reply
      • Brittany

        October 05, 2015 at 9:42 pm

        You're just going to marinate the tofu in the sauce first. Remove the tofu from the sauce (saving whatever wasn't absorbed) line it up on a baking sheet and bake. Spoon the leftover sauce on the tofu AFTER flipping it. Hope that helps!

        Reply
    2. Paige

      September 01, 2015 at 12:49 pm

      This tofu came out amazing! It's almost a little too spicy for me, so I was thinking of adding some honey to it. Have you tried that?

      ★★★★★

      Reply
      • Brittany

        September 02, 2015 at 9:10 pm

        I've tried it with maple syrup and brown sugar! Adding a touch of sweetness is really nice 😀

        Reply
    3. Chrissie

      July 26, 2015 at 10:27 am

      This looks delicious! I've been wondering what else to do with tofu apart from stir fries and how to marinade it properly.

      ★★★★★

      Reply
      • Brittany

        July 27, 2015 at 4:59 am

        Thanks Chrissie!

        Reply
    4. Cheryl

      June 08, 2015 at 9:10 am

      Your tofu recipes are fantastic.

      ★★★★★

      Reply
    5. Dana

      June 05, 2015 at 11:10 am

      Wow! This looks so pretty and bright and delicious 🙂

      Reply
      • Brittany

        June 06, 2015 at 1:06 am

        Thanks Dana!

        Reply
    6. Lucy @ cheatingvegan.com

      June 04, 2015 at 10:27 am

      This looks delicious! I just joined FBP and discovered your blog. It's gorgeous 🙂

      Reply
      • Brittany

        June 04, 2015 at 12:03 pm

        Thanks Lucy! It's nice to meet you 😀 I hope you're loving FBP, it's a fantastic resource. I'll have to check out your blog ASAP. Thanks for visiting!

        Reply
    7. Jenn

      June 03, 2015 at 5:25 pm

      Absolutely gorgeous photos! The salad looks so fresh and delicious!

      Reply
      • Brittany

        June 03, 2015 at 7:17 pm

        Thanks Jenn!

        Reply
    8. Martha

      June 03, 2015 at 4:22 pm

      Oh hell yes -- making this tomorrow, thank you so much!

      Reply
      • Brittany

        June 03, 2015 at 7:17 pm

        That's fantastic! I hope you love it!

        Reply
    9. Raincakes

      June 03, 2015 at 3:12 pm

      Looks delicious!! Love the combination.

      Reply
      • Brittany

        June 03, 2015 at 3:35 pm

        Thank you!

        Reply

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    We're Brittany and William!
    We live in Alberta, Canada. We love eating really great (vegan) food + promoting veganism in a friendly and relaxed way.

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