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Tofu Salad

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15 minutes

1 Serving

Even if you’re a meat eater, choosing forks over knives at more of your meals is generally a good idea, for your overall health and the good of the planet.

That’s where sources of plant-based protein are important (plain kale salad for dinner on Meatless Monday isn’t gonna cut it), and tofu is one of the best.

It gets a bad rap when it comes to flavor, but here’s the secret: tofu quickly takes on the flavor of whatever you dress it up in, you’ve just got to provide the outfit.

In this case, that’s Keri’s crowd-pleasing Lemon Dressing. Try dressing the salad and letting it sit for a bit so the tofu can really soak up the flavor. Then go for the fork.

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15 minutes

1 Serving


2 cups Romaine lettuce

1/4 cup shredded carrots

1/4 cup shredded red cabbage

1/4 cup alfalfa sprouts

4 ounces firm tofu, grilled

1 tablespoon Keri's Lemon dressing



Tofu Salad
  1. In bowl toss Romaine, carrots, cabbage and sprouts.
  2. Top salad with tofu.
  3. Add dressing.


Made from soybeans, tofu is a terrific protein source. (Just be sure to buy organic, as non-organic soy is one of the most pesticide-soaked crops in the world.) Throw it in a salad with healthy vegetables like cabbage and carrots and this dish is a light but satisfying choice for dinner or lunch.

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