Arugula Tofu Salad with Blueberry Vinaigrette

Saturday, August 8, 2015





http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com
















http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com







A light, vegan salad of arugula, mint, cilantro and crisp pan seared tofu drizzled with a deliciously tangy-sweet blueberry balsamic based dressing. You can add some chopped nuts or seeds to add extra nutrition, flavour and crunch.




  • 150 g Blueberries
  • 3 tbsp Bianco Balsamico vinegar
  • 6 tbsp Extra virgin olive oil
  • 1 tbsp Maple syrup
  • 1 tbsp Dijon mustard
  • 100 g Arugula
  • Mint
  • Cilantro
  • 200 g Firm tofu, cubed
  • 2 tbsp Peanut oil
  • Sea salt and black pepper


  1. Wash the blueberries and pat dry with paper towels. Puree 100 grams of blueberries, vinegar, 6 tablespoons of the olive oil, maple syrup, and Dijon mustard in a blender. Season with salt and pepper.
  2. Season the diced tofu with salt and pepper. Heat peanut oil in a skillet over high heat. Place them into the skillet in a single layer. Cook on one side for 3 minutes until golden brown, then flip and cook 2 minutes more.
  3. Wash and dry the arugula. Arrange arugula and fresh herbs on a plate. Top with crisp tofu and garnish with the remaining blueberries. Serve with the prepared vinaigrette.





http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com



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