Marinated Tofu, Avocado, and Spinach Salad with Creamy Toasted Sesame & Soy Dressing

Step 1

Heat skillet over medium heat. Add sesame seeds and cook, stirring often until golden-brown and fragrant. Do not leave unattended.

Step 2

For optimal flavour, press tofu to draw out excess moisture. Check out our tutorial on draining and pressing tofu for a quick and easy method.

Step 3

Combine marinade ingredients. Add cubed tofu. Stir to coat. Marinate for 1 hour (stirring halfway through). If you're in a hurry, you can skip this step.

Step 4

Baking Instructions: (Uses less oil, slower method) Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread tofu out in a single layer with no pieces touching. Top with remaining marinade. Bake for 20 minutes (or until tofu is crisp on the outside and tender inside.)

Step 5

Skillet Instructions: (Uses more oil, faster method) Heat 1 tbsp canola oil over medium-high heat. Add marinated tofu cubes (reserving excess marinade) and cook, turning tofu as needed, until all sides are golden-brown and crisp on all sides. Stir in remaining marinade and cook until marinade cooks down and coats the tofu.

Step 6

Chill tofu.

Step 7

Set aside half of the sesame seeds. Combine remaining ingredients in a blender. Blend on high until smooth and creamy. Taste and adjust seasoning. Add remaining sesame seeds and stir. Chill in refrigerator.

Step 8

In a large bowl, add 2 handfuls of spinach. Top with grated carrot, sliced cucumber, red bell pepper, avocado, and green onion. Add ¼ of the chilled marinated tofu. Drizzle with dressing and sprinkle with extra toasted sesame seeds.