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.

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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.

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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.

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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!

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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.

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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.

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Related Recipes

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

• Delicata Squash Kale Salad with Maple Miso Dressing
• Kiwi Apple Spinach Salad
• Balsamic Beet Orange Salad

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Tried this recipe?

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