Strawberry Spinach Salad with Maple-Balsamic Tofu

This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.

This flavorful Strawberry Spinach Salad stars Sticky-sweet Maple-Balsamic Tofu. It's a perfect dish for entertaining but easy enough for a weeknight meal.

Strawberry Spinach Salad with Maple-Balsamic Tofu

Strawberry Spinach Salad with Maple-Balsamic Tofu is a perfect side or even main dish that's easy enough for a regular weeknight but fancy enough for a weekend brunch or a dinner party.

You make the tofu for this recipe using the method I created for my Twice-Baked BBQ Tofu. Baking your tofu twice makes it chewier and gives the tofu more time to soak up the flavor of the sauce without having to marinate.

Instead of BBQ sauce, you're using homemade, three-ingredient maple-balsamic sauce.

Maple-Balsamic Tofu with the EZ Tofu Press

Making this salad couldn't be easier. Simmer your 3-ingredient sauce on the stove. Press your tofu with your EZ Tofu Press to get out the extra liquid, then cube it up, toss in your sauce, and bake it twice.

Pressing the tofu is so important in this recipe. You want super firm tofu to top your Strawberry Spinach Salad, so make sure you don't skip this step.

Getting the water out of the tofu makes room for it to soak in that flavorful, 3-ingredient sauce (twice!). The result is toothsome, sweet-yet-savory tofu that pairs perfectly with succulent strawberries and earthy spinach.

Let's Cook!

While the total cooking time for this recipe is close to an hour and a half, you don't have to be there for a lot of this time. One of my favorite things about baking tofu is that it's very hands-off.

While it's in the oven, you don't have to do a thing.

Even cooler: you don't have to make a separate dressing for this salad recipe. Reserve that leftover maple-balsamic sauce for drizzling, if you feel like your salad needs it.

A good bit of the sauce clings to the tofu, so depending on how "dressing-y" you like your salads, you may not even need to add more.