Salads

February 25, 2021

Pear Cucumber Spinach Salad with Ginger Tofu

Pear Cucumber Spinach Salad with Ginger Tofu is a light, fresh salad that packs a punch of flavor as well as fiber and protein. Plant-based, gluten-free, and oil-free.

Pear Cucumber Spinach Salad with Ginger Tofu

Switch up your salad with some unique ingredients and fresh flavors! I love this salad because it's got a few ingredients that I wouldn't normally put in a salad.

My 'typical' salad is just lettuce and whatever vegetables I have around - carrots, bell peppers, cabbage, etc. I love that salad. It's easy, uncomplicated, and super nutritious. But this Pear Cucumber Spinach Salad is fun and flavorful and a great switch up to your salad routine.

Mix marinated sweet, crisp pears with fresh cucumber and place on a bed of spinach for a unique take on salad. Then add tofu for a dose of protein and even more flavor! So good.

Pear Cucumber Spinach Salad with Ginger Tofu

Ingredients

Ginger Tofu

  • Liquid Aminos: Liquid aminos are the base of the marinade for the tofu. You can sub soy sauce.
  • Date Syrup: Date syrup adds sweetness to the marinade and balances the saltiness of the liquid aminos. You can sub maple syrup.
  • Rice Vinegar: Rice vinegar adds tang and acidity to balance the saltiness and sweetness.
  • Garlic: For umami flavor.
  • Ginger: For a sweet, tangy, spicy kick.
  • Pepper: For some extra depth of flavor.
  • Tofu: Use extra-firm tofu, this helps achieve the perfect texture and avoids mushiness.

Pear Cucumber Salad

  • Date Syrup: Date syrup adds extra sweetness to the pears and cucumbers. You can sub maple syrup.
  • Rice Vinegar: Rice vinegar adds tang and acidity to balance the sweetness.
  • Salt: To enhance the other flavors. Salt also brings out the liquid in the cucumbers to create more of a sauce/dressing for the salad.
  • English Cucumber: I recommend English cucumbers for this recipe because they have thinner skins and are less seedy than regular cucumbers.
  • Pear: You can use whatever type of pear you'd like. I used Anjou pears for this recipe.

Pear Cucumber Spinach Salad

How to make Pear Cucumber Spinach Salad with Ginger Tofu

Step 1. Preheat the oven to 450. Line a baking sheet with aluminum foil.

Step 2. In a medium bowl, mix the liquid aminos, date syrup, rice vinegar, the garlic, ginger, and pepper.

Step 3. Chop the tofu into small cubes. Add the cubes to the liquid amino mixture and toss to coat. Set aside and let marinate for 15 minutes.

Step 4. Meanwhile, slice the cucumber and pear. Place in a medium bowl.

Step 5. In a small bowl, combine the remaining rice vinegar, the remaining tablespoon of date syrup, and salt. Stir until the date syrup is evenly mixed into the vinegar. Pour over the sliced cucumber and pear. Cover and refrigerate until ready to serve.

Step 6. After the tofu has soaked for 15 minutes, place the cubes on the prepared baking sheet and roast for 20-30 minutes, until the tofu is crispy. Stir halfway through.

Step 7. Drain the cucumber mixture. Then arrange the dish: place a bed of spinach on a large plate and top with the cucumbers, and tofu. Enjoy!

Pear Cucumber Spinach Salad with Ginger Tofu

Recipe Prayer

Thank you God for salad that nourishes our bodies and tastes good too! We are grateful for the abundance of food and flavors you have blessed us with. Amen.

Storage

Keep all the ingredients separate until ready to serve. When storing, keep the pear cucumber mixture in a separate container from the tofu and the spinach to prevent the moisture making the spinach soggy.

Related Recipes

No more boring salad! Check out some of my other unique salad recipes:

Pear Cucumber Spinach Salad with Ginger Tofu Pinterest Graphic

Pear Cucumber Spinach Salad with Ginger Tofu

Pear Cucumber Spinach Salad with Ginger Tofu is a light, fresh salad that packs a punch of flavor as well as fiber and protein. Plant-based, gluten-free, and oil-free.

Author:

Elizabeth

Serves:

4

Prep:

15

min

cook:

30

min

total:

45

min

Ingredients

  • 1/2 Cup Liquid Aminos
  • 2 Tablespoons Minced Ginger
  • 2 Tablespoons Date Syrup, divided
  • 7 Tablespoons Rice Vinegar, divided
  • 4 Cloves Minced Garlic
  • Salt & Pepper
  • 1 Block Extra Firm Tofu
  • 1 English Cucumber, sliced on the bias
  • 1 Pear, sliced
  • 4-6 Cups Raw Spinach

Instructions

  1. Preheat the oven to 450. Line a baking sheet with aluminum foil.
  2. In a medium bowl, mix the liquid aminos, 1 tablespoon of the date syrup, 1 tablespoon of the rice vinegar, the garlic, ginger, and 1 teaspoon pepper.
  3. Chop the tofu into small cubes. Add the cubes to the liquid amino mixture and toss to coat. Set aside and let marinate for 15 minutes.
  4. Meanwhile, slice the cucumber and pear. Place in a medium bowl.
  5. In a small bowl, combine the remaining rice vinegar, the remaining tablespoon of date syrup, and 1 teaspoon salt. Stir until the date syrup is evenly mixed into the vinegar. Pour over the sliced cucumber and pear. Cover and refrigerate until ready to serve.
  6. After the tofu has soaked for 15 minutes, place the cubes on the prepared baking sheet and roast for 20-30 minutes, until the tofu is crispy. Stir halfway through.
  7. Drain the cucumber mixture. Then arrange the dish: place a bed of spinach on a large plate and top with the cucumbers, and tofu. Enjoy!

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography