Baked Tofu Salad

Baked Tofu Salad
Recipe type: Lunch
  • 1 and ½ cups (400g) block firm tofu, drained
  • For the marinade:
  • 2 tablespoon rice vinegar
  • 3 tablespoons garlic infused oil
  • 3 tablespoons sesame oil
  • 2 tablespoons tamari sauce
  • dash paprika
  • dash cayenne pepper
  • pinch of salt and pepper
  • For the salad:
  • Mixed salad leaves and other low FODMAP vegetables like:
  • Baby spinach
  • Carrot, julienne’s
  • Cucumber, peeled and chopped
  • Roasted pumpkin pieces
  • Toasted pumpkin seeds etc.
  • For the salad dressing:
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste
  1. Press excess water out of the tofu, by wrapping it in a few paper towels, then placing it on a plate with a chopping board on top of the tofu and put a couple of cans to add some more weight on it, leave for at least 15 minutes
  2. In the meantime mix well or blend all the ingredients for the marinade
  3. After the 15 minutes have passed and the tofu has lost the excess water, cut it into cubes (approximately ½ inch or 1.5 - 2 cm)
  4. In a container with a lid or zip up food bag, place the pressed tofu cubes and cover them with the marinade
  5. Let marinate for at least one hour or even overnight, mixing it together from time to time
  6. Preheat oven to 190°C (375°F)
  7. Spread out the marinaded tofu (without any marinated juices) onto a baking tray, lined with oven proof paper
  8. Bake in the oven for 25-30 minutes, or until puffed and the sides are a light golden brown colour
  9. Let it cool while you prepare the mixed salad
  10. In a large salad bowl, mix your favourite salad leaves, plus baby spinach, julienne’s carrots, roasted pumpkin, toasted pumpkin seeds, add the tofu and toss with the salad dressing


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.