Crisp, fresh, and packed with plant-based goodness.
Fresh, flavorful, and full of wholesome ingredients, our Roasted Squash & Crispy Tofu Spinach Salad is proof that simple meals can be incredibly satisfying. Tender roasted zucchini brings natural sweetness, while crispy tofu is marinated with sesame oil and soy sauce before being cooked until golden on the outside and tender inside.
Served over a bed of fresh baby spinach, this colorful salad is lightly dressed with rice vinegar for a bright, refreshing finish that perfectly balances the rich, savory tofu. Every bite offers a delicious combination of crisp greens, roasted vegetables, and satisfying plant-based protein, making it an ideal lunch or light dinner that leaves you feeling energized and nourished. It’s a fresh, chef-crafted meal that’s as beautiful as it is delicious.
Ingredients
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- Zucchini Squash
- Extra Virgin Olive Oil
- Extra-Firm Tofu
- Sesame Oil
- Soy Sauce
- Baby Spinach
- Rice Vinegar
Heating Instructions
Roasted Squash & Crispy Tofu: Microwave on medium-high for 1½–2 minutes, or until warmed through. Alternatively, warm gently in a skillet over medium heat to help maintain the tofu’s crisp exterior.
Baby Spinach: Enjoy fresh. Toss with the warm squash, tofu, and rice vinegar dressing just before serving.
Allergen Statement: Contains soy (tofu, soy sauce, and sesame oil) and sesame (sesame oil). This meal is prepared in a kitchen that may handle wheat, milk, eggs, tree nuts, peanuts, fish, shellfish, and other common allergens.
