Recipe: Balsamic Tofu, Asparagus and Broccoli Salad

A little while ago I made a balsamic tofu salad and it was delicious. The only problem was that it wasn’t very photogenic so I only pasted it to my facebook page and not my blog because, well… I like pretty things.

But tonight I’ve had to overcome my vanity because I made a different version of the salad and it was just so tasty that I really wanted to share it! So here it is, food porn worthy or not. (To be fair, it’s much prettier than the last version!)

This may seem like a slightly random combination for a salad but trust me, it works! The amounts of everything I used are just a guideline – use as much or as little of each ingredient as you like, depending on how hungry you are!

Balsamic Tofu, Asparagus & Broccoli Salad

Serves 1 as a main

Balsamic Tofu 3


1/2 tbsp olive oil
1/2 tbsp balsamic vinegar (+ extra for drizzling if desired)
150g firm tofu, pressed*
6 broccoli florets
8 asparagus tips
50g baby spinach leaves
6 baby plum tomatoes, halved
1/4 hass avocado, sliced


1. Mix oil and vinegar together in small bowl. Cut tofu in half lengthways so it’s around 2cm thick, then halve again widthways. Add tofu pieces to oil mix, making sure all sides get coated. Marinate for a minimum of 10 minutes (up to one hour for best results), turning every 5 minutes or so if not fully immersed. Pre-heat grill to high.

2. Put marinated tofu on foil-lined tray, sprinkle a little of the oil mix on top if required, then grill for 5 minutes.

Meanwhile, blanch broccoli for 2 minutes, or until it turns bright green. Lightly coat broccoli and asparagus with leftover marinade.

3. Remove tray from oven and turn tofu. Add broccoli and asparagus to tray and grill for further 5 minutes, turning vegetables half-way through cooking time.

Spread spinach on a plate and top with tomato and avocado. Drizzle with balsamic if desired.

4. Once tofu and vegetables are starting to brown and crisp, remove from grill and add to salad. NB: I chopped tofu pieces in half again at this stage to spread over the salad more evenly. Eat while hot!

* I don’t own a tofu press as they are darn expensive so I just make do with items in my kitchen. I’ve tried several different methods but I find the most effective method is to use two chopping boards, some paper towel and canned goods:

Wrap the tofu between a few sheets of paper towel or a clean tea towel and place in between two chopping boards. Rest two large tins of whatever you have in your pantry on top (the heavier, the better – chickpeas, coconut milk and beans all work well)! Voila – tofu press!


Balsamic Veg Salad


10 thoughts on “Recipe: Balsamic Tofu, Asparagus and Broccoli Salad

    1. To be honest, I hated tofu for a long time when I first went veggie (I’m still not a fan of silken tofu) as I just didn’t know how to cook it! With the firm stuff, pressing it really does make a huge difference as it allows the tofu to soak up the flavours of whatever it’s being cooked in and it doesn’t go rubbery. If you’re struggling, I recommend marinating it or cooking it in a tasty stir-fry where it’s going to soak up sauces and spices. Good luck! =)

  1. I love the look of this salad! Although I really enjoy tofu – I must admit, I have alawys been intimidated to cook with it! I guess this would be the perfect recipe to conquer that fear! Thanks for sharing :)

    1. Thanks! This dish was really easy so definitely a good one to conquer your tofu-cooking fear with! No danger of crumbling or sticking to the pan like it can with a stir-fry! ;-) If you do make it, let me know how it goes. :)

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