Sesame Tofu Salad with Ginger Vinaigrette

Sesame encrusted tofu slices are tossed together with arugula, Belgian endive, carrot, and strawberry wedges in a simple ginger infused vinaigrette. The salad is healthy, satisfying and packed with protein, thanks to a generous portion of tofu.

Sesame Tofu Salad with Ginger Vinaigrette


  • 1 handful Arugula leaves
  • 1 small head Belgian endive (separatred)
  • 1 Carrot (julienned)
  • 6 Fresh strawberries (cut into wedges)
  • 8 oz Organic extra firm tofu (sliced)
  • Salt and black pepper
  • 1 Egg (lightly beaten)
  • ½ cup Sesame seeds
  • Oil for frying

Ginger Vinaigrette

  • 10 g Fresh ginger (peeled and finely grated)
  • 3 tbsp White wine vinegar
  • 3 tbsp Orange juice
  • 1-2 tbsp Honey
  • 5 tbsp Olive oil
  • Salt and pepper
  1. Cut the tofu into 8-10 slices. Season with salt and pepper, dip in beaten egg, then coat with sesame seeds. Heat the oil in a large pan untl hot. Lower the coated tofu slices into the hot oil and fry for 5-6 minutes until crisp and golden brown. Remove and drain on the kitchen paper.
  2. Combine all the vinaigrette ingredients in a jar with a tight-fitting lid, and shake to combine.
  3. Place the salad leaves, julienned carrot, sliced strawberries and tofu in a salad bowl. Drizzle in prepared vinaigrette. Gently toss all together. Divide the salad into two serving plates. Serve immediately.

Adapted from Angies Recipes