Arugula Tomato Salad with Red Wine Vinegar-Glazed Tofu
This easy to prepare salad combines German red wine vinegar-glazed tofu with the slight bitterness of arugula offset by the honey and sweet mustard flavors, nuts and berries. A tasty, protein meal or side dish.
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!