I used to love scallops, won’t even lie about it. So when I learned that tofu can be marinated and seared to mimic the texture well enough of my once favorite seafood, I was pretty jazzed.
One of our favorite local restaurants always has a tofu scallop option on their vegan menu and that is where I realized there are so many options for this idea.
Searing the tofu and topping a spring salad is something we do fairly often around here.
It’s quick and easy, protein packed, and filling. The savory tofu scallops mixed with the light strawberry, citrus dressing, and buttery pecans is just perfect combo for a light and healthy lunch or dinner.
You can change up the fruit based on seasons or nuts based on presence. Blueberries, fresh peaches, even dried cranberries would be delicious additions to this easy salad!
INGREDIENTS:
The Salad:
1 bag of arugula, baby kale, spinach, or spring salad mix
2 cups of sliced strawberries
1 avocado, sliced
1/3 cup of walnuts or pecans
1/4 of red onion sliced thin
The Dressing:
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon agave
2 tablespoons lime juice
pinch of salt and pepper
The Tofu Scallops:
1 block organic extra firm tofu
Marinade:
2 tablespoons balsamic vinegar
2 tablespoons coconut aminos
2 teaspoons honey
juice from one lime
1 teaspoon garlic powser
1/2 teaspoon salt
COOKING INSTRUCTIONS:
Remove tofu from package and wrap in a few paper towels or a clean kitchen towel. Place a few heavy cookbooks or a plate on top and let the tofu sit for five minutes to remove excess liquid.
Cut tofu in half, length wise, and then either cut into one inch cubes, or use a one inch circle cutter to form “scallops” from the tofu.
Mix the marinade ingredients into a shallow baking dish and add tofu in single layer. Let tofu marinade for half an hour turning the pieces over after the first 15 minutes.
Add all salad ingredients into a large bowl and toss.
Whisk dressing in a small bowl and set aside.
Heat a tablespoon of oil in a large skillet on medium heat. Once the pan is hot, begin adding the tofu and pour remaining marinade over the pieces. Cook a few minutes on each side. You may have to turn them several times to get them to brown on top.
Toss salad in the dressing and add the tofu scallops on top to serve.
