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Tomato Basil Salad with Seasoned Tofu

  • Author: Brittany at
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 1 1x
  • Category: Tomato Basil Salad with Seasoned Tofu
  • Cuisine: Vegan


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




  • 2-3 cups baby spinach
  • 10-12 grape tomatoes, halved
  • 4-6 leaves basil chiffonade
  • 2 tbsp balsamic vinaigrette
  • 1/4 avocado, chopped
  • 2 tbsp raw pumpkin seeds
  • 1/4 - 1/3 recipe of Sriracha and Soy Sauce Tofu

Sriracha & Soy Sauce Tofu

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


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 1/2 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.


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