This Balsamic Glazed Tofu Salad with Pineapple is packed with plant-based protein and makes the most delicious lunch or dinner recipe with just a few simple ingredients!
If you know me, you know I love tofu. I eat it almost daily and am always looking for new ways to incorporate it into meals (if you’re concerned about soy, don’t be!) If I’m being honest, though, I’ve usually stuck with my classic Crispy Garlic Tofu– Until now.
This Balsamic Glazed Tofu Salad with Pineapple is bursting with flavour. The balsamic tofu is the perfect mix of sweet and savory- I probably could have eaten the entire batch before even adding it to the salad! The pineapple adds another layer of sweetness, and the romaine lettuce and cucumber add the perfect crunch. The result is a delicious, healthy tofu salad recipe that’s so easy it’ll instantly be a part of your weeknight meal rotation!
Tofu is the perfect plant-based protein to add to a salad because it’s simple, packed with protein, iron and calcium, and stores well for leftovers! And if you’re looking for an easy way to get more veggies in, this salad is definitely a winner! We also use tofu in my Apple Radicchio Salad with Rosemary Thyme Tofu, my Mediterranean-Inspired Vegan Pasta Salad, and Garlic Tofu Fall Harvest Bowl.
Why I love this Balsamic Glazed Tofu Salad with Pineapple
- It’s super simple to make
- It’s the perfect balance of sweet and savory
- The balsamic tofu is a great source of plant-based protein.
- It takes less than 30 minutes to make, which is perfect for weeknight recipes (just like these Peanut Lime Tofu Wraps!).
- You can totally make a double batch of this to eat throughout the week!
- The leftover balsamic glaze from the tofu doubles as an easy salad vinaigrette!
Main Ingredients
Balsamic Vinaigrette: A mixture of balsamic vinegar, extra virgin olive oil, garlic, maple syrup, rosemary, salt and pepper. This doubles as a glaze for the tofu!
Balsamic Glazed Tofu: We marinate the tofu using the balsamic vinaigrette, then use the leftovers as a super simple salad dressing!
Pineapple: Adds a juicy sweetness that pairs perfectly with the balsamic glazed tofu.
Romaine Cucumber & Red Onion: Our veggies! Feel free to add whatever other vegetables you like to this salad.
How to make this Balsamic Glazed Tofu Salad with Pineapple
- In a large bowl, whisk together balsamic vinegar, olive oil, rosemary, maple syrup, garlic, salt and pepper. Add diced tofu into the bowl and let sit for 30 minutes.
- Cook marinated tofu in a large pan over medium heat for 15 minutes, flipping half way through. Save the leftover marinade for the vinaigrette.
- Add cooked tofu to a large bowl with romaine, red onion, cucumber, and diced pineapple. Drizzle leftover balsamic mixture on top of salad, toss and enjoy!
Storing leftovers
Leftovers of the salad will be kept fresh in an airtight container in the fridge for 1-2 days. If you are storing the leftover tofu on its own, store in an airtight container in the fridge for 3-4 days.
I hope you love this Balsamic Glazed Tofu Salad with Pineapple recipe as much as I do! Make sure to leave me a rating and review, and don’t forget to check out my Pinterest page for even more recipes like this! Tag me and Silver Hills on Instagram if you try these out, I’d love to see a photo!
Balsamic Glazed Tofu Salad with Pineapple
Ingredients
- 2 heads romaine chopped
- 1/2 red onion sliced
- 2 cups pineapple diced
- 1/2 cucumber sliced
To make balsamic glazed tofu
- 1 block extra firm tofu diced
- 1/3 cup balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp dried rosemary
- 1 tbsp maple syrup
- 1 cloves garlic minced
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- In a large bowl, whisk together balsamic vinegar, olive oil, rosemary, maple syrup, garlic, salt and pepper. Add diced tofu into the bowl and let sit for 30 minutes.
- Cook marinated tofu in a large pan over medium heat for 15 minutes, flipping half way through. Save the leftover marinade for the vinaigrette.
- Add cooked tofu to a large bowl with romaine, red onion, cucumber, and diced pineapple. Drizzle leftover balsamic mixture on top of salad, toss and enjoy!
Other salad recipes you’ll love!
Chickpea Salad with California Prune Dressing
How to Make a Vegan Salad More Filling
Vegan Sundried Tomato Pesto Pasta Salad
Spring Vegan Salad with Creamy Dijon Dressing
Mediterranean-Inspired Vegan Pasta Salad
Want more?
Follow me on Instagram, TikTok and Pinterest!
Want to learn everything you need to know to thrive on a plant-based diet? Check out my online program, Thriving on Plant-Based Fundamentals!
Looking for more plant-based recipes? Get my favorite soup recipes exclusively in my e-cookbook, Everyday Vegan Soup!
Need some guidance on your journey with a vegan, vegetarian, or plant-based diet? We can work together virtually! Book your FREE 15-minute consultation to see if we’d be a good fit!
Want more recipes and plant-based nutrition information? Check out my Youtube, Pinterest and Instagram!
Leave a Reply