Raspberry and Balsamic Broiled Tofu Salad & Giveaway

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Over the summer, I took my daughter and her best friend out for a little “girl’s day” one afternoon. Going out to eat and seeing a movie in one afternoon is just about enough to make any 7-year-old’s heart explode with excitement and they had a blast, but for me, the conversations I listened to at lunch were enough to make me want to take her out every weekend–it was hilarious. But really, the funnest part was watching the two of them fight over the last piece of tofu! Yes, my kid and her bestie ordered tofu for her birthday meal. I rock as a parent. The tofu was first cut in half, but of course one half was bigger than the other and that was “so not fair”! Nibbles were exchanged and they eventually came to some agreement over the teriyaki-glazed morsel, but I found it amusing that I was with 2 little girls that couldn’t get enough of something that I thought was gross until I was in my early 20s.

My hubby on the other hand has been eating tofu his entire life and his mom even makes her own! When I made this salad for him, he tried the tofu and asked if I was using different tofu that I usually do because it was so good. I excitedly told him that I was trying out a new brand made with sprouted tofu, and that it was ridiculously high in protein (14 g/serving), organic, and non-GMO verified. I kind of felt like a commercial because I was excited about it too, haha. But it’s safe to say that High Protein SprouTofu by Wildwood is now our new favorite and we’re completely sold.

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Ignore the black beans, cheese and chilies in the picture above. In my first round of recipe testing for this post, I made a tofu and black bean burger that tasted AWESOME but refused to stay together when being cooked and resembled more of a sandwich spread than burger. Fail. So I went with plan B and came up with this incredible salad. It’s so light and refreshing but the protein from the broiled tofu keeps you nice and full.

Giveaway!

Clearly, I’m all about the giveaways lately.

Before we move on to the recipe, Wildwood and BlogHer wants one of you to walk away with $100 Visa gift card. All you have to do is visit their website, take a look at their products, and leave a comment below answering this question:

“What would be your ideal dinner recipe when using Wildwood products?”

Now, on to this salad! You’ll start by making a marinade for the tofu. Tofu is great because you can basically make it taste like anything you want it to! For this salad we’re using balsamic vinegar, soy sauce, Worcestershire sauce, brown sugar and a little olive oil to flavor it.

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Slice your tofu up into small 1/4″ thick rectangles and give them a toss in the marinade. Let sit for at least 15 minutes in the sauce.

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Lay the rectangles out on a baking sheet lined with foil and a baking rack and SAVE the remaining marinade. The rack will keep the air circulating around the pieces to keep them un-soggified. Give them a little sprinkle of salt before putting in the oven.

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Place the tofu under the broiler on the middle rack of your oven for about 10-15 minutes. Cooking time will vary based on how hot your broiler gets. Just flip them at the halfway mark and cook until they are golden brown and crispy around the edges.

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While the tofu is cooking, we’re going to make up a little dressing with the remaining marinade. I know the red hazard light in your brain goes off and makes some ghastly buzzing sound when I tell you to re-use the marinade but in this case it’s 100% A-OK. Tofu is already cooked which means the marinade isn’t swimming with disease and imminent death like it might be if we had marinated pork chops in it.  We’ll add a little more balsamic vinegar and olive oil to it and throw a clove of minced garlic into it for good measure. Whisk it up until smooth and you’re set!

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With tofu cooked and the dressing made, all that’s left to do is throw some spring mix on a plate, top with some thinly sliced red onion, handful of fresh raspberries, some toasted pecans and adorn with the tofu and dressing.

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Raspberry and Balsamic Broiled Tofu Salad

Yield: 4-6 entree sized salad

Raspberry and Balsamic Broiled Tofu Salad

Ingredients

    Tofu:
  • 20 oz Wildwood Foods Super Firm SprouTofu
  • 2 tbsp balsamic vinegar
  • 2 tsp Worcestershire Sauce
  • 2 tbsp olive oil
  • 1/4 C brown sugar
  • Dressing:
  • 6 tbsp balsamic vinegar
  • 1/4 C olive oil
  • 2 cloves garlic, minced
  • Salad:
  • 8 C spring mix greens
  • 1/4 red onion, thinly sliced
  • 1-2 C fresh red raspberries
  • 1/2 C toasted pecans

Instructions

  1. Preheat oven broiler.
  2. Cut tofu into small, 1/4" thick rectangles
  3. Combine 2 tbsp of balsamic vinegar, 2 tsp Worcestershire sauce, 2 tbsp olive oil, and 1/4 C brown sugar to make marinade and pour over tofu.
  4. Marinade tofu for at least 15 minutes and place on a baking sheet lined with foil and a baking rack. Sprinkle tofu pieces with salt. SAVE marinade.
  5. Broil for 10-15 minutes on the middle oven rack, flipping each piece over halfway through. Cooking time will vary based on the temperature of your broil. Tofu is done when golden brown and slightly crisp around the edges.
  6. While tofu is cooking, make the dressing by combining the reserved marinade with an additional 6 tbsp of balsamic vinegar, 1/4 C olive oil and minced garlic. Whisk until smooth.
  7. Assemble salads with spring mix, red onions, raspberries, pecans, tofu and top with the dressing.
http://www.heatherlikesfood.com/raspberry-balsamic-broiled-tofu-salad/
  

 

 

 

Sweepstakes Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
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  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 10/1/2013-10/31/2013.

Be sure to visit the Wildwood brand page on BlogHer.com where you can read other bloggers’ reviews and find more chances to win!

 

 

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Comments

  1. Margot C says

    Second only I guess to your GORGEOUS salad I would make Sweedish Meatballs using their Wildwood® Original Meatless Meatballs

  2. sharonjo says

    I would make spaghetti and meat sauce using Wildwood Italian Meatless Crumbles. Thanks! I’ve never eaten tofu.

  3. Kelly D says

    I would like to try the Wildwood Original Meatless Meatballs and I would make spaghetti and meatballs for my family. My kids would love this meal with lots of cheese to sprinkle on.

  4. steve weber says

    We would make a pad thai with some crab rangoon on the side. My girlfriend is vegetarian so she eats lots of tofu.

  5. Lisa Brown says

    My ideal dinner recipe would be spicy homemade chili and tofu with rice on the side.
    jslbrown_03 at yahoo dot com

  6. Madeline says

    I’d like to make Peanut Noodles with the Tomato & Herbs Angel Hair (the dish uses ginger, sesame oil, green onions, peanut butter, soy sauce, and of course, noodles).

  7. Blessie Nelson says

    I would love to make Swedish Meatballs with Wildwood® Original Meatless Meatballs with lignonberry sauce and pressed potatoes!

  8. Wild Orchid says

    I would love to use the Wildwood Slim Longnoodle pasta with my spaghetti and meatball recipe.

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  9. Nicole Larsen says

    I would use the Pasta Slim Tofu Spaghetti Noodles to make Spaghetti since that’s one of our favorite dishes!

  10. Lisa Garner says

    I would love to make fish tacos with Wildwood/Emerald Valley Kitchen Organic Salsa.
    lisalmg25 at gmail dot com

  11. Kayci Stanley says

    I would make a veggie pita sandwich topped with their roasted red pepper hummus. Their products look great.

  12. Betty C says

    I haven’t found a tofu I’m really crazy about but this sounds really good. I’d love to try the Mexican Inspired Meatless Crumbles to make tacos.

  13. Michelle Tucker says

    I’d make a whole greek spread using the Homestyle Hummus as a base.
    michelletucker at baconnation dot net

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