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Breaded Tofu over Spinach Salad

Tofu empanizado con ensalada de espinacas


  • 6 ounces of tofu
  • 4 cups fresh spinach
  • ¾ cup blueberries
  • ½ cup Italian dressing
  • 2 tablespoons sesame oil
  • 2 teaspoons sesame seeds
  • ½ tablespoon cornstarch
  • Salt and pepper to taste


Place tofu on a plate lined with several layers of paper towel. Let drain for 30 minutes. Cut tofu into 1-inch cubes. Place in a large bowl and add half of the salad dressing.

Let stand for 10 minutes. Drain well. In a clean bowl, toss marinated tofu gently with cornstarch and salt.

Bring the pan with sesame oil to high heat for about 5 minutes. Add tofu and stir for 5 minutes. Serve over spinach and mix with the rest of the dressing. Garnish with sesame seeds. Serve with blueberries on the side.

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