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Recipe Detail

Summertime Tofu and Tomato Salad

Marinated, baked tofu and tomatoes combine in a hearty summertime salad that is packed with healthy antioxidants.


  • 1 ¼ pound firm tofu
  • 1 cup onion, cut into thin slices
  • 1 ½ pounds tomatoes, cut into wedges
  • 3 tablespoons lemon juice
  • 2 tablespoons basil
  • ¼ teaspoon sea salt
  • 2 cups mixed salad greens
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Chinese chili paste
  • 1 teaspoon rice vinegar
  • 1 teaspoon garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper


  1. Drain the tofu by placing it in a single layer on a plate lined with paper towels.
  2. Put more paper towels on top of the tofu and top with a second plate.
  3. Place canned food on top of the plate to weigh down the tofu and remove some of the liquid.
  4. Let sit for 20 minutes, drain off the liquid, and cut into 1.5” cubes.
  5. Stir together the marinade for the tofu in a large bowl.
  6. Stir the tofu cubes into the marinade and let sit at room temperature for 30-60 minutes.
  7. Remove the tofu from the marinade and discard the leftover marinade.
  8. Place the tofu on a greased baking sheet in a single layer so that the pieces of tofu do not touch.
  9. Bake for 15 minutes in a 450° oven.
  10. Turn the tofu cubes over and continue baking for another 15 minutes until crispy and golden.
  11. Let the tofu cubes cool and then place in a covered dish in the refrigerator.
  12. Place the onion and tomato in a serving bowl; sprinkle with the lemon juice, basil and salt. Toss to combine.
  13. Add the marinated tofu cubes and mixed lettuce greens to the serving bowl and gently toss to combine
Nutritional information
Nutrition Facts
Amount Per Serving
Calories 171
% Daily Value *
Total Fat 8g
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0g 0%
Sodium 239g 10%
Total Carbohydrate 16g 5%
Dietary Fiber 3g 12%
Sugars 9g
Protein 12g
Vitamin A 49%
Vitamin C 50%
Calcium 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


You can prepare the tofu up to 3 days ahead of time.