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Vibrant Spring Rainbow Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 450
A colorful and nutritious salad featuring marinated tofu, fresh fruits, and crunchy seeds, perfect for a vibrant spring meal.

Ingredients

Protein

  • 250 g Tofu (firm, drained and pressed)
  • 20 g Nutritional yeast
  • 1 tsp Lime juice
  • 2 tbsp Olive oil
  • 1 tsp Paprika powder
  • 1 tsp Salt
  • 16 Sliced strawberries
  • 12 Physalis
  • 200 g Spring mix
  • 1 whole Pomegranate (seeds used)
  • 30 g Pecan nuts
  • 20 g Pumpkin seeds
  • 2 tbsp Olive oil (for dressing)
  • 1/4 tsp Salt (for dressing)
  • 2 tbsp Lemon Juice (for dressing)

Instructions 

  • Drain and dry the tofu, then slice into 2 cm pieces.
  • Mix nutritional yeast, lime juice, salt, paprika, and olive oil to make marinade.
  • Marinate tofu for 10-30 minutes, then cook in a skillet over medium heat for 3-4 minutes per side.
  • Combine spring mix, strawberries, physalis, and pomegranate seeds in a bowl.
  • Toast pecans and pumpkin seeds for 3-5 minutes, then add to salad.
  • Mix lemon juice, olive oil, and salt for dressing, then drizzle over salad and serve with warm tofu.

Notes

Feel free to customize with your favorite seasonal fruits and nuts.
Calories: 450kcal
Cost: $15
Course: Salad
Keyword: Rainbow, Spring, Vegan