Peach, Avocado & Balsamic Tofu Salad with Lemon Basil Dressing

Peach, Avocado and Balsamic Tofu Salad with Lemon Basil Dressing


For the balsamic tofu

  • 200 g firm tofu pressed if necessary
  • 2 tbsp balsamic vinegar
  • 1 tsp maple syrup

For the salad:

  • 2 peaches
  • 1 avocado
  • Mixed salad leaves I used spinach and rocket
  • Handful of almonds roughly chopped

For the dressing:

  • Small handful basil v finely chopped (about 1 tbsp when chopped)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • Zest of 1/2 lemon
  • pinch of salt


  • Pat the tofu dry and chop into cubes. Add to a plastic tub with the balsamic and maple syrup, put the lid on tightly and shake until the tofu is fully coated. Put to one side to absorb more of the balsamic marinade.
  • Meanwhile, de-stone and cube the avocado. Put to one side. Heat a non-stick griddle pan (or ordinary pan if you don’t have one). Slice both peaches and lay the slices across the pan. Leave to sizzle for a few minutes before turning. Leave to cool for a minute or so on the other side. Remove the slices from the pan.
  • Add the balsamic-soaked tofu to the griddle pan and cook for a couple of minutes on each side until golden all over.
  • Add all of the dressing ingredients to a small bowl and mix or add to a small jar, screw the lid on tightly and shake together.
  • Put your salad leaves into bowls. Add all of the other ingredients and gently toss together. Drizzle the dressing over just before serving. Enjoy!

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