There’s not much to say about this tofu and mandarin salad, only the fact that I tend to prepare it excessively lately. It’s so colorful and packed with bold flavors and great textures and the best part is that it’s plant – based. The crunchy, fragrant fennel goes wonderfully with the sweet and juicy mandarin slices and the green onion and the baby spinach give this salad a nice, springy twist. For this salad I like to cut my tofu in triangles, marinate it in mandarin juice, rice vinegar, soy sauce, olive oil, ginger and garlic and bake it in the oven until golden brown. Simlpe and delcious!
Why I love spinach salad with tofu, mandarin and fennel:
- it’s vegan
- it’s so colorful and tasty
- it’s nutritious
- it’s high in protein, so it’s very satisfying
- it’s lovely all year round, I just pick whatever veggies are in season
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