Rainbow Salad with BBQ Tofu & Blood Orange Balsamic Vinaigrette

Rainbow Salad

with BBQ Tofu & Blood Orange Balsamic Vinaigrette

GET RECIPES DELIVERED
dinner

American Summer Recipes Comfort Foods Quick and Easy Spring Recipes Fall Recipes Nut-Free High-Protein Salad Dinner Tofu Root Vegetables Leafy Greens Fruit
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
690
FAT
33g
CARBOHYDRATES
52g
PROTEIN
34g

MAIN INGREDIENTS

  1. 1 orange
  2. 1 ½ tsp Dijon mustard
  3. 3 tbsp balsamic vinegar
  4. 1 clove garlic
  5. 2 carrots
  6. 1 cucumber
  7. 1 avocado
  8. 15.5 oz Nasoya organic extra firm tofu
  9. ¼ cup Bali BBQ sauce
  10. 4 oz Arcadian greens
  11. 2 tbsp crispy onions
  12. 2 tbsp olive oil*
  13. 1 tbsp vegetable oil*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Blender
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the vinaigrette
Peel the orange and cut in half. Peel the garlic. To a blender, add half of the orange, garlic, Dijon mustard, just 2 tbsp balsamic vinegar, 2 tbsp olive oil, and a pinch of salt and pepper. Blend the balsamic vinaigrette until smooth.
2
Prepare the vegetables
Peel the carrots and then continue to peel lengthwise to create ribbons with your peeler. Dice the remaining orange. Thinly slice the cucumber. Halve the avocado, remove the pit, and dice the flesh.
3
Cook the BBQ tofu
Drain the tofu, pat dry with paper towels, then cut into 1 inch cubes. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the tofu and a pinch of salt and cook, tossing occasionally, until browned in places, about 5 to 6 minutes. Add the Bali BBQ sauce and remaining balsamic vinegar to the tofu, and cook until sticky and browned, about 2 to 3 minutes.
4
Toss the salad
In a large bowl, combine the Arcadian greens, carrot ribbons, and half of the orange balsamic vinaigrette and toss.
5
Serve
Divide the salad between large bowls. Top with sliced cucumber, diced avocado, orange, and BBQ tofu. Drizzle rainbow salads with remaining orange balsamic vinaigrette and top with crispy onions.