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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?

    Tofu is one of the oldest foods in the world; it is said that almost 2000 years ago, tofu was discovered accidentally by a Chinese cook.

    Learn More Fun Facts!