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U.S. Highbush Blueberry Council

Blueberry Spinach Salad with Crispy Tofu


  • 1 container (14- to 16-ounces) extra-firm tofu
  • 1 cup Italian or vinaigrette salad dressing, divided
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 2 ripe peaches, cut into wedges
  • 1-1/2 cups blueberries
  • 5 cups baby spinach



  1. Heat oven to 400°F. Lightly grease or spray a rimmed baking sheet; set aside.
  2.  Place tofu on a plate lined with several layers of paper towel. Let stand 20 minutes to drain.
  3. Cut tofu into 1-inch cubes. Place in a large bowl and cover with 1/2-cup of the salad dressing.
  4. Let stand 15 minutes. Drain well. In a clean bowl, toss marinated tofu gently with cornstarch and salt.
  5. Place tofu in a single layer on the prepared baking sheet. Bake, turning twice until golden brown, about 30 minutes.
  6. To serve, spread spinach on a platter. Top with tofu, peaches and blueberries. Drizzle with remaining salad dressing.

Number of servings (yield): 4


Per 314g serving: 248 calories, 26.8g carbohydrates, 10.9g fat, 0.77g saturated fat

Calories: 248

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