Tofu Spinach Salad

Recipe By:

25 Minutes

2 Servings


If you're looking for a delicious summer salad with a twist and tang, look no further. This spinach salad is CAULing your name!

Vegan Vegetarian Gluten-Free


  • 1 tbsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 2 tsp rice vinegar
  • 2 2/3 tbsp tamari
  • 2 tbsp orange juice
  • 1 lb spinach leaves
  • 2 tsp sesame seeds, toasted
  • 14 oz package extra firm tofu, drained
  • 1 tbsp hoisin, gluten free
  • 1 tbsp chili garlic sauce
  • 2 tbsp olive oil

Cooking Instructions

  1. Cut drained tofu into 1” cubes.
  2. Combine 1 tbsp hoisin, 2 tbsp tamari, 1 tbsp chili garlic sauce, and 2 tsp vinegar in a small bowl.
  3. Heat oil in a large nonstick skillet over medium high heat. Add the tofu. Cook untouched for 3 minutes, until golden brown. Toss and cook on all sides until brown.
  4. Add the sauce and cook for 2 minutes until the tofu absorbs the glaze and becomes sticky. Then remove from heat, and set aside.
  5. Next, heat sesame oil in a wok or pan over medium high heat. Add ginger and garlic, and cook until fragrant, about 30 seconds.
  6. Add CAULIPOWER rice and sauté for 5 minutes, stirring occasionally.
  7. Add the remaining 2 tsp tamari and orange juice. Then, mix all ingredients together. Cook for 2 minutes.
  8. Turn heat off and add the spinach.
  9. Mix all ingredients together quickly, ensuring spinach is fully coated. Transfer to a plate.
  10. Garnish with sesame seeds, and enjoy!