Summer Arugula, Strawberry and Tofu Feta Salad
This summer salad showcases simple, fresh, flavourful ingredients. The combination of slightly peppery arugula, juicy strawberries and crunchy pistachios creates the perfect balance of flavours and textures.
The ingredients
Tofu feta
- 85 g extra-firm tofu, crumbled
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- ½ tsp olive oil
- ½ tsp nutritional yeast
- ½ tsp dried oregano
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp salt
Maple balsamic dressing
- 1 tsp olive oil
- 1 tsp lemon juice
- 1 tsp maple syrup
- 1 tsp balsamic vinegar
- Pepper to taste
Salad
- 1 cup arugula
- ¾ cup fresh strawberries, sliced
- 2 tbsp roasted pistachios, chopped
The method
- In a small bowl, add the crumbled tofu and all the marinade ingredients. Mix well to coat the tofu evenly. Let sit for at least 15 minutes so the flavours can develop.
- Meanwhile, prepare the dressing. In a small jar with a lid or in a bowl, mix all the dressing ingredients until smooth. Set aside.
- In a medium salad bowl, add the arugula, strawberries and pistachios. Add the marinated tofu feta.
- Pour the dressing over the salad and gently toss to coat all the ingredients.
My tips
Serve immediately or keep for up to 3 days, adding the dressing only right before serving.
Nutrition facts
Per serving, for reference only.
- 370Calories
- 23 gFat
- 23 gCarbs
- 6 gFibre
- 23 gProtein
Tofu contains all the essential amino acids, making it an excellent source of complete plant-based protein.
Tofu contains isoflavones, plant compounds with antioxidant properties that may support hormonal balance.
Strawberries are an excellent source of vitamin C and antioxidants, compounds that help protect cells from oxidative stress.
This salad is rich in dietary fibre, which promotes healthy digestion by regulating bowel movements and preventing constipation. Fibre also helps maintain a balanced gut microbiome and increases satiety after meals.
