Charred Fig and Spinach Salad With Lemon Tofu Feta

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This summery luncheon crockery takes vantage of tofu's chameleon-like qualities. For a bigger opposition betwixt saccharine and peppery, usage arugula alternatively of spinach.

The dressing tin beryllium refrigerated for up to 1 week. The tofu feta tin beryllium refrigerated for up to 5 days.

Ingredients

For the citrus tofu feta

  • 1 tablespoonful nutritional yeast flakes
  • 1/2 spoon finely grated citrus zest positive 2 tablespoons caller citrus foodstuff (from 1 lemon)
  • 14 ounces steadfast tofu
  • 1 tablespoonful extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1/2 spoon good oversea salt, positive much arsenic needed
  • 1/4 spoon freshly cracked achromatic pepper

For the dressing

  • 1 tablespoonful caller citrus juice
  • 1 spoon brownish atom syrup
  • 1 tablespoonful extra-virgin olive oil
  • 1/2 tablespoonful balsamic vinegar
  • 1/4 spoon good oversea salt, positive much arsenic needed

For assembly

  • Vegetable oil, for the pan
  • 6 ripe figs, quartered lengthwise
  • 2 tablespoons balsamic vinegar
  • 6 cups babe spinach (may substitute arugula leaves; spot headnote)
  • 3 tablespoons toasted conifer nuts (may substitute toasted slivered almonds) (see NOTE)
  • 1/2 cupful lightly packed basil leaves

Nutritional Facts

Per serving

  • Calories

    300

  • Fat

    18 g

  • Saturated Fat

    2 g

  • Carbohydrates

    27 g

  • Sodium

    510 mg

  • Protein

    12 g

  • Fiber

    5 g

  • Sugar

    17 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Peace & Parsnips: Adventurous Vegan Cooking For Everyone," by Lee Watson (The Experiment, 2016).

Tested by Joe Yonan.

Published June 26, 2016

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Updated March 15, 2026

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