Combining crispy baked tofu, nutty brown rice, and vibrant vegetables, this Crispy Tofu, Brown Rice & Spinach Salad is brought to life with a tangy honey mustard vinaigrette.
The addition of pomegranate arils—those jewel-like seeds bursting with sweet-tart flavor—adds a delightful crunch and a pop of color. Toasted almonds lend a nutty richness, while scallions provide a fresh, savory finish. This salad is also a fantastic way to use up leftover grains like quinoa, farro, or bulgur, making it a versatile and convenient recipe for any day of the week.
Dr. Blake’s Top Tip: Prepare the Crispy Baked Honey Mustard Tofu ahead of time for quick assembly. Toasting the almonds enhances their flavor and adds an irresistible crunch.
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
2 cups baby spinach
1/2 cup brown rice, cooked according to package directions
1 bunch broccolini or 1 cup broccoli florets, steamed
Crispy Baked Honey Mustard Tofu
1/4 cup slivered almonds, toasted
1/4 cup pomegranate arils
1 scallion, sliced
Freshly ground black pepper, to taste
1 Using a small bowl, whisk the honey, mustard and vinegar to combine. Gradually whisk in the olive oil, season with black pepper, set aside.
2 Line a serving platter with the spinach. Top with rice, broccolini and Crispy Baked Honey Mustard Tofu . Sprinkle the salad with almonds, arils and scallion. Drizzle with the honey mustard vinaigrette and serve.