Fruity Balsamic Tofu Summer Salad

Summer is just around the corner, and this fruity balsamic tofu summer salad is the perfect way to usher in the new season! It’s super refreshing, easy, gluten-free and of course: vegan.

Today I made it with mango and apple, but you can choose any fruits that are in season where you live. It’s lovely with berries or pomegranate as well. I definitely recommend using at least one sweet fruit like mango, strawberry or peach.

For the tofu marinade I used coconut nectar, which you could substitute with maple syrup or agave nectar. I also used balsamic glaze, however you can just use balsamic vinegar if you don’t have the glaze – the marinade will just be a bit less thick.

As a topping I used walnuts, raisins, sunflower seeds and pumpkin seeds. Again: use any nuts or seeds you like. Basically, just get creative with this recipe!

INGREDIENTS for vegan summer salad

Tofu, 10.5 oz (300 g)
Butter lettuce, 1 head
Iceberg lettuce, 1 head
Cucumber, 1
Red onion, ½
Mango, 1
Apple, 1
Balsamic glaze, 1 tbsp
Coconut nectar, 1 tbsp

Sesame oil, 1 tbsp
Raisins, 3 tbsp
Sunflower seeds, 3 tbsp
Pumpkin seeds, 3 tbsp
Walnuts, 3 tbsp
Garlic powder, ¼ tsp
Onion powder, ¼ tsp
Salt, ½ tsp

Marinate the tofu for at least 15 minutes

vegan fruity balsamic tofu summer salad gluten-free refreshing apple mango plant-based — Cook on low-medium heat for 15 minutes

how to make this vegan summer salad

Press the water out of the tofu by placing it in between some paper towels or tea towels and putting some weight on top of it. Make sure to do this for at least 15 minutes, otherwise the tofu might crumble apart when you are cooking with it.
Cut the tofu into cubes when it is done pressing. Put it in a bowl and add the balsamic glaze, sesame oil and coconut nectar (or another vegan sweetener). Also add the garlic powder, onion powder and salt. Mix well and let this marinate for at least 15 minutes.
Meanwhile, prepare all your other ingredients. Wash and cut the lettuce, cucumber and fruits, and mix them together in a bowl. Also finely chop half of a red onion and the walnuts.
Heat a frying pan and add the marinated tofu. You won’t need more oil, since the marinade already contains sesame oil. Cook this on low-medium heat for about 15 minutes, stirring every now and then. You could also cook it in the oven for about 30 minutes at 400°F (200°C).
When the tofu is golden brown, it’s time to finish this fruity balsamic tofu summer salad. If you want to mix the tofu through the salad, let the tofu cool down first. Top the salad off with some nuts and seeds, and drizzle some of the balsamic glaze over it.