This arugula and cherry tomato salad with red wine vinegar-glazed tofu is fresh, colorful, and satisfying enough to serve as a light meal. Peppery arugula and sweet cherry tomatoes are topped with golden tofu cubes marinated in German red wine vinegar, Bavarian sweet mustard, honey, and dry salad seasoning for a tangy-sweet glaze with plenty of flavor.
The tofu adds plant-based protein, while cashews and cranberries bring crunch, sweetness, and texture. A little jalapeño gives the salad a gentle kick, and the extra glaze can be reduced into a quick dressing to drizzle over the top.
If you are looking for a vegetarian German-inspired salad that feels modern, bright, and easy to prepare, this arugula tomato salad with tofu is a great choice for lunch, dinner, or a protein-rich side dish.
Arugula Tomato Salad with Red Wine Vinegar-Glazed Tofu
Ingredients
- 5 tbsp red wine vinegar Use German Red Wine, "Altmeister," or balsamic vinegar
- 2 tsp Bavarian mustard use sweet Munich mustard
- 6 tbsp olive oil
- 1-2 cups arugula
- 1-1/2 cups cherry tomatoes
- 4 tbsp cashews & cranberries we recommend Seeberger nuts and fruit mix
- 1 tbsp honey German honey add extra flavor notes
- 2 jalapeno peppers
- 1-1/3 lb tofu firm or extra firm, that's important
- 1 pack German dry salad seasoning use Knorr Italian Salatkroenung, or Greek-style
Instructions
- Drain the tofu and press out excess moisture using a tofu press or by wrapping it in a towel and placing a heavy object on top for 30 minutes to an hour. This helps it absorb more flavor and achieve a crispier texture.
- Cut the pressed tofu into 1-inch cubes. You can cut the top into a diamond, trapezoid, or round shapes to add a creative touch.
- In a bowl, whisk together red wine vinegar, Bavarian sweet mustard, honey, , and your favorite dry salad dressing mix (we recommend Knorr Italian, Balsamic or Greek-style mixes)
- Gently toss the tofu cubes in the vinegar marinade, ensuring they are evenly coated. Place the marinated tofu in an airtight container or a resealable bag and refrigerate for at least one hour or up to overnight, flipping occasionally. The longer it marinates, the more flavorful it will be
- Pan-fry the marinated tofu in a hot pan with a neutral oil until golden brown. Alternatively, you can bake the tofu on a parchment-lined baking sheet at 400°F (200°C) for 20-30 minutes, flipping halfway through for even crisping.
- Use any leftover marinade or additional glaze ingredients to make an extra batch of tasty, think dressing. Add these ingredients to a pan, bring to a simmer, add a teaspoon of water and 1/2 teaspoon of sauce thickener (like cornstarch or Mondamin). Stir constantly, until the sauce thickens and coats the back of a spoon.
- Place arugula, cherry tomatoes into a bowl or on individual plates. Top the salad with the fried (or baked) marinated tofu. Drizzle a little bit of the extra salad sauce on top. Garnish with the nuts and dried berries. Serve and enjoy!
FAQ section
Can I bake the tofu instead of pan-frying it?
Yes. The marinated tofu can be baked on a parchment-lined baking sheet at 400°F for 20 to 30 minutes, flipping halfway through for even crisping.
Why do I need to press the tofu?
Pressing removes excess moisture so the tofu can absorb more marinade and become crisper when cooked. It’s recommended to press the tofu for 30 minutes to 1 hour.
What kind of tofu works best?
Firm or extra-firm tofu works best.
Can I marinate the tofu overnight?
Yes. The tofu can marinate for at least 1 hour or up to overnight, flipping occasionally for more even flavor.
Can I use balsamic vinegar instead of German red wine vinegar?
Yes, German red wine vinegar, Altmeister, or balsamic vinegar can be used.
Is this salad vegetarian?
Yes. This is a vegetarian salad with tofu as the main protein. To make it vegan, replace the honey with maple syrup or another vegan sweetener.
