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Tofu And Arugula Salad With Tahini Vinaigrette

Tofu And Arugula Salad With Tahini Vinaigrette

Course Salad
Cuisine Fusion
Servings 2 bowls


Tahini Vinaigrette

  • 1 tablespoon tahini
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon brown rice syrup

Salad Mix

  • 1 apple
  • 4 cups arugula
  • 1/2 block extra firm tofu extra firm
  • 1 teaspoon vegetable oil for frying tofu
  • salt
  • sesame seeds optional, for garnish


  • Mix the tahini, apple cider vinegar, toasted sesame oil and brown rice syrup in a small bowl for the tahini vinaigrette. Set it aside.
  • Slice the 1/2 block of tofu crosswise into 8 pieces. They should be square-ish.
  • Sprinkle some salt on each side of the tofu pieces and pan fry them in vegetable oil at medium to high heat. If you prefer you can bake them instead.
  • Cut the apple into halves and remove the core. Place the apple halves facing down and slice about 1/8" thick.
  • Rinse the arugula and combine the arugula, apple and fried tofu in a mixing bowl. Pour the vinagrette over the bowl and mix the salad thoroughly.
  • Portion the ingredients into serving bowls and sprinkle with some sesame seeds as garnish if you wish.