Baked Tofu on Rainbow Salad with Ume Lemon Honey Dressing *VEGAN*

I love the tofu that my partner’s Aunt Tracey taught me to make. It’s so simple yet soooooo addictive.

Next time I am doubling, maybe even tripling the batch! I could eat it by itself like popcorn. I have posted about it before. But this time I’m putting it on a salad instead of with stirfry šŸ˜‰

Anyway. If you have been indulging too much or feel like you’ve run the course on Winter comfort foods where you just want to eat something mostly raw and totally yummy, and a little left field. This one is for you!

Even the 8 year old loved this one! And we all felt great after.

The dressing is also inspired by Tracey! Hopefully I got it right. Tracey? Let me know if I’m missing something haha šŸ˜‰

What ya need:


  • Organic tofu (medium or firm texture)
  • Tamari or your favourite soy sauce. (I like low sodium!)
  • Sambal Oelek (optional – leave it off if making this for kids or non-spicy peeps)
  • Nutritional yeast

Preheat oven to 400F. Cut tofu into 1/4 inch thick slices. Put on a baking dish (on parchment works great).

Drizzle soy sauce, dollop sambal and sprinkle nooch. Turn oven down to 350F and bake for 20 mins. Set aside. Try not to eat it all before the salad is ready.


  • Salad greens (washed and spun dry)
  • Avocados cut into cubes or slices
  • Shredded purple and/or gold raw beets (peeled, washed)
  • Julienned rainbow carrots
  • Hemp Hearts
  • Toasted Japanese-style sesame seeds

Arrange greens and top with veggies and tofu. Then add dressing and top with sesame and hemp hearts.

Dressing: (amounts are approx)

  • Ā  3 -4 tbsp Ume vinegar (could sub rice vinegar if you don’t like Ume or can’t find it)
  • 1 tbsp honey (the real unpasteurized stuff that has pollen in it!)
  • Juice from half a lemon
  • 2 cloves garlic
  • 1/3 cup olive oil
  • Dashes of white pepper
  • Himalayan salt to taste (if using rice vinegar feel free to sub in some soy sauce)

Blend in a large container with a hand blender til smooth. Check flavour and adjust to suit your liking.

You may want more honey to counter balance to sour taste of the Ume vinegar. Or you may want more lemon and garlic. Up to you!

This dressing has a lovely pink colour to it. I LOVE IT!


Next time I am going to double the tofu recipe. It's so good I could have eaten a whole block to myself!

Next time I am going to double the tofu recipe. It’s so good I could have eaten a whole block to myself!

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