Ginger Orange Spinach Tofu Salad in a Jar

Salad in a jar (or container) is a great option for on the go lunches.  Pretty much, that is what I eat on the days when I am working.  I like to include some greens, and fruits or veggies, plus some beans, tofu or tempeh for protein.  The salad I am sharing with you today can be made ahead of time, provided you pour on the dressing later, and it is packed with flavor and nutrients. I include spinach, sweet oranges, baked tofu, and a flavorful ginger orange dressing that brings it all together.  It will leave you feeling satisfied yet not weighed down so that you can feel good until dinner time!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 1 | Prep Time: 10 minutes | Cook Time: 45 minutes | Ready in: 2 hours

Ingredients

• 1 14 oz pkg extra firm organic tofu, drained, patted dry, and cut into about 24 cubes
• 2 Tbsp sesame oil
• 2 Tbsp wheat free San J tamari
• Dressing:
• 1 Tbsp sesame oil
• 1 Tbsp rice vinegar
• 1 Tbsp wheat free San J tamari
• 1 Tbsp orange juice
• 1 tsp minced ginger
• 1 garlic clove, minced
• Salad:
• 2 large handfuls spinach
• 1 large orange, peeled and sections separated
• 1 organic scallion, sliced
• 1 large 3-4 cup jar or glass bowl with a lid

Instructions

1. To make the tofu, preheat the oven to 400F degrees.
2. Oil a sheet pan, and toss the tofu with the tamari and sesame oil and spread out on the sheet pan. Bake for about 45 minutes or until it is starting to brown and get a little crisp at the edges.  Remove from oven and let cool.
3. Meanwhile, whisk the dressing ingredients together, and pack in a small container with a lid if eating later.
4. Layer the spinach, orange slices, tofu and scallions into a jar.
5. When ready to serve, pour the dressing into the jar, put the lid back on and shake.  Enjoy!