Grilled Tofu and Melon Salad
Serves 4
Time 30 min
The attractive contrast of mixed greens and orange melon is just a prelude to the refreshingly light flavor of this simple summer salad. Chewy dried cherries and crunchy toasted pecans add flair and texture to the smooth tofu and balsamic vinaigrette. Serve with a side of quinoa or whole grain spelt bread.
Special Diets:
Ingredients
- 2 (8.0-ounce) packages prepared marinated tofu
- 1/2 cup dried cherries
- 1/2 cup toasted pecan pieces
- 4 cups baby arugula leaves
- 4 cups baby lettuce leaves
- 2 cups chopped cantaloupe, from about 1/2 of a medium canteloupe
- 1/3 cup extra-virgin olive oil
- 2 tablespoons lime juice
- 1 tablespoon agave nectar
- 1 tablespoon balsamic vinegar
- 1 small clove garlic, finely chopped
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Method
Prepare a grill for medium heat cooking.
Grill tofu for 2 to 3 minutes on each side to create grill marks and heat throughout.
Transfer tofu to a plate and set aside.
In a large serving bowl, combine cherries, pecans, arugula, lettuce and cantaloupe.
Toss gently and set aside.
In a separate bowl, whisk together oil, lime juice, agave nectar, vinegar, garlic, and salt and pepper to make a dressing.
Drizzle dressing over lettuce mixture and toss gently to coat.
Decoratively lay grilled tofu over the top and serve.
Nutritional Info:
Per serving: WITHOUT pecan pieces, about 10oz/290g-wt., 340 calories (170 from fat), 19g total fat, 3g saturated fat, 0mg cholesterol, 280mg sodium, 30g carbohydrates (4g dietary fiber, 20g sugar), 11g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 (8.0-ounce) packages prepared marinated tofu
- 1/2 cup dried cherries
- 1/2 cup toasted pecan pieces
- 4 cups baby arugula leaves
- 4 cups baby lettuce leaves
- 2 cups chopped cantaloupe, from about 1/2 of a medium canteloupe
- 1/3 cup extra-virgin olive oil
- 2 tablespoons lime juice
- 1 tablespoon agave nectar
- 1 tablespoon balsamic vinegar
- 1 small clove garlic, finely chopped
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper