Spinach Salad with Baked Tofu, Apples and Soy Vinaigrette

Ultimate vegan salad! This spinach salad is topped with crispy apples, creamy avocado, baked tofu and is drizzled with a soy-sesame dressing!

Dressing

2 tablespoons peanut oil
2 tablespoons rice vinegar
2 teaspoons low-sodium soy sauce
2 teaspoons lime juice
2 teaspoons hoisin sauce
1 teaspoon balsamic vinegar
1 teaspoon freshly grated ginger
1/2 teaspoon chinese hot mustard or dijon mustard
Salad

1-lb block of tofu, drained and pressed dry
1 teaspoon sesame oil
1 6-ounce bag of baby spinach
4 large collard greens leaves, thick stems removed, cut into thin strips
1 cup snow peas, trimmed and cut into 1/2-inch slices
1 small granny smith apple, halved, cored and thinly sliced
1 avocado, peeled, pitted and thinly sliced
2/3 cup peanuts, toasted
2 chopped scallions

View the full recipe at The Joy of Eating →