Spinach and Tofu Salad with Strawberries
A bright Mediterranean lunch salad layering iron-rich spinach and tofu with juicy strawberries and crunchy sunflower seeds. The vitamin C in the berries naturally pairs with the plant-based iron in this colorful bowl.
- Prep
- 12 min
- Cook
- 8 min
- Total
- 20 min
- Servings
- 1
Ingredients
- 60gfresh baby spinach
- 150gfirm tofu, cubed
- 80gfresh strawberries, halved
- 15gsunflower seeds
- 1tbspextra-virgin olive oil (for dressing)
- 1tspolive oil (for pan)
- 1tbspfresh lemon juice
- 1tspbalsamic vinegar
- 1pinchsalt
- 1pinchblack pepper
Instructions
- 01
Pat the tofu cubes dry with a paper towel and season with a pinch of salt and pepper.
- 02
Heat 1 tsp olive oil in a non-stick pan over medium-high heat. Add the tofu and cook 6-8 minutes, turning, until golden on all sides. Set aside to cool slightly.
- 03
In a large bowl, whisk together 1 tbsp olive oil, the lemon juice, balsamic vinegar, and a pinch of salt and pepper.
- 04
Add the baby spinach to the bowl and toss gently to coat with the dressing.
- 05
Top with the halved strawberries, the golden tofu cubes, and a scattering of sunflower seeds. Serve right away.
Nutrition (per serving)
- Calories
- 460kcal
- Protein
- 19g
- Carbs
- 16g
- Fat
- 31g
- Fiber
- 5g
- Selenium
- 14mcg
- Zinc
- 2.6mg
- Iron
- 6.3mg
- B12
- 0mcg
- Iodine
- 5mcg
- Sodium
- 300mg
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