Green Machine Salad with Baked Tofu

Green Machine Salad with Baked Tofu

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From:, May 2018

Baked tofu adds meatiness and protein this healthy packable lunch salad. A topping of toasted almonds and Parmesan adds a layer of nuttiness, and honey-mustard vinaigrette gives everything a sweet-tangy finish.

Ingredients 1 serving

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  • 2 cups Green Machine Salad (see associated recipe)
  • 4 ounces baked tofu, cut into ½-inch-thick slices
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons slivered almonds, toasted
  • 2 tablespoons grated or shaved Parmesan cheese
  • 2 tablespoons Honey-Mustard Vinaigrette (see associated recipe)


  • Prep

  • Ready In

  1. Pack salad in an airtight storage container or large mason jar. Add tofu, parsley and dill. Top with almonds and Parmesan. Pack vinaigrette separately in a small jar. Just before eating, add the vinaigrette to the salad and toss.
  • To make ahead: Refrigerate for up to 1 day.

Nutrition information

  • Serving size: about 3 cups
  • Per serving: 464 calories; 34 g fat(5 g sat); 8 g fiber; 22 g carbohydrates; 20 g protein; 91 mcg folate; 9 mg cholesterol; 9 g sugars; 1 g added sugars; 2,817 IU vitamin A; 64 mg vitamin C; 296 mg calcium; 4 mg iron; 310 mg sodium; 497 mg potassium
  • Nutrition Bonus: Vitamin C (107% daily value), Vitamin A (56% dv), Calcium (30% dv), Folate (23% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 5 fat, 2 medium-fat protein, 1½ vegetable, ½ fruit

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