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New! Balsamic Tofu Rainbow Salad

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Balsamic Tofu Rainbow Salad
  • 1 Servings
  • 5 mins Prep Time
  • 5 mins Total Time



  • 3-4 oz baby arugula, (or any baby greens of your choice)
  • 3 oz Nasoya Balsamic Vinaigrette Toss’ables
  • 1/2 C sugar snap peas, stems trimmed and strings removed if desired
  • 1/2 C blue oyster mushrooms, whole or sliced
  • 3-4 easter egg radishes, quartered
  • 1 orange carrot, shredded
  • 1 yellow carrot, shredded
  • 1 Tbs pumpkin seeds


  • 2 Tbs extra virgin olive oil
  • 1 Tbs balsamic vinegar
  • 1 tsp maple syrup, (optional)
  • 1 tsp dijon mustard, (optional)
  • pinch salt
  • fresh black pepper, to taste


  1. Wash your salad greens and add to a bowl.
  2. Top with Nasoya Toss'ables tofu, shredded carrots, mushrooms, snap peas, and pumpkin seeds.
  3. Set aside while you prepare the dressing.
  4. Whisk olive oil, balsamic vinegar, maple syrup, dijon mustard, salt and pepper. Alternatively, combine those ingredients in a small mason jar and simply shake until all of the ingredients are incorporated.
  5. Drizzle vinaigrette on top of your salad and enjoy!

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!