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Crispy tofu salad with baby leaf spinach V

Tofu is a really versatile ingredient, soaking up flavour like a sponge – so it’s idea for marinating.

Serves 1, per serving: 207 kcal, 23g protein, 6g carbs, 11g fat, 1g fibre


  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 garlic clove, crushed
  • 1 tsp Chinese 5 spice
  • 150g firm tofu pieces
  • 1 large handful baby spinach



  1. Mix together the soy sauce, lime juice, garlic and 5 spice.
  2. Add the tofu and marinate for 30 minutes, then remove, reserving the marinade.
  3. Cook the tofu under a medium-hot grill for 6 minutes each side, until it’s all starting to colour up and go crispy.
  4. Serve with the baby spinach, drizzled with the left-over marinade.



  • This is also great with precooked king prawns – marinate in the fridge, then serve.
  • Foodpack matches: great with a Thai Noodles FastPot, or try with half a Peanut bar crumbled over the finished salad.

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