Roasted Tofu Salad
Crisp romaine and baby spinach form the foundation of this colorful salad, topped with golden squares of fried tofu. It's then layered with sweet corn, edamame, cherry tomatoes, Japanese cucumber, and thinly sliced onion. A sprinkle of fried quinoa adds a delicate crunch, while a Kaisen-style dressing—rich with soy, sesame oil, garlic, and mirin—adds a punch of umami.
Nutritional facts
Protein
23g
Carbs
35g
Calories
490kcal
Fat
29g
Ingredients
Onion, Baby Spinach, Tri-color Quinoa, Canola Oil, Toasted Sesame Oil, Rice Wine, Light Soy Sauce, Red Onion, Sugar, Garlic, Tofu, Romaine Lettuce, Canned Corn, Edamame, Cherry Tomato, Cucumber
Contains cereals containing gluten, wheat, soybeans, sesame seeds.
Reviews
4.0
Based on 107 reviews
JessAnn · 05/04/26
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About Sergio Tominaga
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
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