Honey Dijon Tofu Salad with Crispy Croutons
A protein-packed salad featuring golden seared tofu cubes glazed with honey Dijon vinaigrette, served over fresh baby spinach with nutty hulled barley, crisp vegetables, and homemade olive oil croutons. The sweet and tangy dressing perfectly complements the earthy tofu and hearty grains, making this a satisfying lunch or light dinner that works well for meal prep or entertaining vegetarian guests.
Ingredients
- 16 oz tofu, extra-firm, 1/2 inch cubes, vacuum-packed preferable
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 1 Tbsp red or white wine vinegar
- 4 Tbsp olive oil
- 1 Tbsp olive oil
- 2 slices sandwich bread, 2 inch cubes
- 1 Tbsp cooking oil
- ⅝ cup hulled barley, uncookedquinoa1:1gluten-freegluten-free
faster cooking
- 2 stalks celery, sliced
- 1 cup cherry or grape tomatoes, halved
- 8 oz baby spinach
Instructions
- 1
Heat oven to 400F
- 2
Spread bread cubes on sheet pan and drizzle with olive oil, season with salt and pepper
- 3
Toast bread until golden and crisp, shaking pan halfway through, 8 to 10 minutes
- 4
Season tofu with salt and pepper
- 5
Heat nonstick pan over medium heat, add cooking oil then tofu
- 6
Sear tofu on all sides until golden brown, 6 to 8 minutes
- 7
Add 1 Tbsp vinaigrette to tofu in last minute of cooking
- 8
Reheat barley in microwave if serving warm
- 9
Assemble salad by topping spinach with barley, celery, tomatoes, croutons, and tofu
- 10
Add vinaigrette until dressed to your liking
Tips
Press tofu for 15 minutes before cubing to remove excess moisture for better searing and flavor absorption.
Make the honey Dijon vinaigrette by whisking together mustard, honey, vinegar and olive oil until emulsified.
Cook barley ahead of time as it takes 45-60 minutes to become tender when starting from dried.
Good to Know
Refrigerate assembled salad for up to 2 days, store croutons separately to maintain crispness.
Cook barley and make vinaigrette up to 3 days ahead, sear tofu day of serving for best texture.
Serve immediately after assembly, or pack components separately for lunch boxes.
Common Mistakes
Pat tofu completely dry before seasoning to avoid oil splattering during searing.
Don't overcrowd tofu in pan to ensure even browning on all sides.
Substitutions
Vegan Options
Gluten-Free Swaps
FAQ
Can I use firm tofu instead of extra-firm?
Yes, but press it longer to remove moisture and handle more gently when searing as it may break apart easier.
How long does the salad keep in the refrigerator?
Assembled salad keeps 1-2 days, but store croutons separately to prevent sogginess. Components keep 3-4 days individually.
Can I make this gluten-free?
Yes, substitute quinoa for barley and use gluten-free bread for croutons, or omit croutons entirely for a naturally gluten-free meal.