Spinach and Tofu Salad

What??

Norma: My Japanese mother used to slice tofu then lay on dish towel, cover tofu with another and place a wooden cutting board on top, weighted down by a heavy bowl. She explained to me the (in her case fried) tofu will cook better if some of the water is removed first.

I was w/o miso so I substituted some tahini and went a little heavy on soy. No daikon and substituted sliced radishes which gave enough of a peppery taste. I found that flipping the tofu after 20 mins and coating with a small amount of reserved marinade then heating in the oven for an additional five minutes firmed up the tofu better. This recipe is a great winter weeknight dinner option.

Very nice recipe. The marinade and dressing were delicious. I baked half of the spinach, the other half I served raw, which made the salade more the lukewarm.

Made tonight on a hot summer night. The flavors are so refreshing! We opted to sauté the marinated tofu on a cast iron skillet with a small amount of canola oil to avoid turning on the oven. Given ingredients on hand, toasted slivered almonds instead of pumpkin seeds/peanuts and added peanut butter to the dressing.

Tofu came out incredible after marinating all day before cooking. Dressing was tasty, but also very salty, even though I skipped adding the extra salt before serving. Next time I might add some rice wine vinegar to thin it out a little and cut the saltiness of the miso and soy sauce.

The flavors were great, but the tofu needed to be baked WAY longer or else still too wet and mushy. I would bake it for 45

This is amazing!! I doubled the tofu & marinade so that it would use up a whole tofu package but otherwise kept as-is. It was perfect and made for three well-portioned paperbag work lunches.

Great recipe! For my taste the dressing was a bit salty with 2 tablespoons of miso paste (could be the miso I was using) so the second time I cut it to 1 tablespoon and liked it even better.

I use Soy Boy x-firm tofu (get in 4lb block) and it holds up extremely well when sliced/cooked. Requires minimal pressing to be prepped for cooking and actually tastes very good unseasoned.

I made this with tempeh and tofu (0.3 lb of each) and thinly sliced kale; I agree that the dressing is delicious! The modification was well-received.

I made this with what I had around but made the dressing exactly as written. I used pea shoots instead of spinach and filled it out with 'spring mix', watermelon radish instead of daikon, peas from frozen instead of edamame, cashews instead of peanuts. It was way better than I thought it would be. It's definitely a keeper in part because it was amenable to substitutes. Maybe avocado instead of tofu, maybe sauteed shiitake to really change the flavor profile.

This is delicious but took well over an hour when including prep and extended bake time for tofu. I’d also suggest not pouring the extra marinade over while baking—I think this kept it from crisping up and wasn’t necessary for the flavor.