janet @ the taste space

Smoky Tofu and Pomegranate Arugula Salad

In Mains (Vegetarian), Salads on March 7, 2015 at 8:52 AM

Smoky Tofu and Pomegranate Arugula SaladWith less interest in writing on my blog, I wonder whether it has become boring. Have I reached a point where things are so similar they are not worth sharing? With a new set of colleagues since moving back to Toronto, I receive curious questions about what I eat, so even the most humble meals may still be blog-worthy. However, in this case, I dare you to tell me you’ve tried something like this. Sweet and tart pomegranate arils. Smoky onion tofu bits. Crisp and cooling cucumber on a bed of baby arugula drizzled with an apple-infused creamy dressing.

Smoky Tofu and Pomegranate Arugula SaladI was inspired by a sandwich in Vegan Sandwiches Save the Day! but opted for a salad version instead. A winter salad which will propel us into the springtime salads. Those plants will be growing soon enough, right? They are covered by a foot of snow, but I hope it is only melting form here on out. In all honesty, Rob and I are winding down in the kitchen, working on last minute details before the wedding. Can you believe it was 2 weeks before my wedding before I thought to ask my Dad to walk me down the aisle? Oh dear, eh? (He said YES! hahaha)

What kind of unusual combinations have you cobbled together in a salad?

Smoky Tofu and Pomegranate Arugula Salad

I am sharing this with No Croutons Required and Souper Sundays.

Smoky Tofu and Pomegranate Arugula Salad
Adapted from Vegan Sandwiches Save the Day! (original sandwich recipe here)

1 tbsp melted coconut oil
1 pound extra-firm tofu, drained, pressed, and cut into 1/2-inch cubes
2 tbsp tamari or Bragg’s
1 1/2 tsp liquid smoke, divided
1 tsp pure maple syrup
1/2 teaspoon onion powder
salt and pepper, to taste

1/2 cup raw cashews, soaked in water for at least 1 hour, then rinsed and drained
1/4 apple, coarsely chopped
1 tsp ume plum vinegar
water to thin to desired consistency (I used around 1/2 cup)

For sandwiches:
• 1 small cucumber, chopped
• 1/2 cup pomegranate seeds
• 6-8 oz baby arugula (or leafy green of choice)

1. Prepare your tofu. I marinated mine overnight and it sopped up the entire marinade. Preheat your oven to 400F. Line a 9 x 13 inch pan with a non-stick silpat or aluminum foil. Combine the tofu with the oil, tamari, 1 tsp liquid smoke, maple syrup, onion powder and salt and pepper (to taste). Stir to evenly coat. Bake for 20 minutes. Once browned, remove from oven, drizzle with the additional 1/2 tsp liquid smoke and allow to cool prior to using.

2. To prepare the dressing, combine the soaked and drained cashews with the apple, ume plum vinegar. Blend until smooth and add water until you reach your desired consistency. I used around 1/2 cup but start with a small amount and add in small amounts, 1-2 tbsp at a time.

3. When you want to make your salad, combine the arugula, cucumber and pomegranate seeds. Top with the tofu and drizzle with the dressing.

Serves 4.

  1. Sounds absolutely delicious! And I think there will always be value in sharing humble daily meals. 🙂

  2. Love tofu! And I agree with Shannon- simple and nourishing often works best. I think so many of us fall into a blogging rut every now and then; blogging can be very demanding! Sometimes it’s necessary to take a little (or big) break every now and then. The most important thing is that you enjoy what you’re doing and enjoy good health. Chrissy x

  3. I think writing, on a blog or otherwise, can often go in phases. It’s ok to not feel it for a while — that’s going to happen. But then later you’ll get some ideas and find yourself writing almost without thinking about it. 🙂 I have been in a pretty similar situation right now, (minus the impending wedding), so I hear you! Anyway, this salad sounds excellent! I certainly haven’t eaten this particular combination in salad form — or any other form. Pomegranate and cucumber sound so good!

  4. […] guys are too kind. Based on the responses from my last post (and my post earlier this year about non-recipes), here’s to sharing some of my simpler eats. […]

  5. I love the combination of flavor and ingredients in this–and pomegranate seeds always make a salad special. 😉 Thanks for sharing it with Souper Sundays this week.

  6. I always adore your recipes. I too lose interest on working on my blog, but don’t you stop! You are always a source of inspiration. Thanks for sharing with NCR. I am working on the roundup and it should be up in a day or two.

  7. Beautiful to look at and I bet it was yummy too! Which VSStD recipe was it that you based it on? (I could probably go find it, but I’m too lazy.)

    I’m really enjoying my new blog series about trying new stuff because I feel like my “inventer” up and left. I exhausted all that I knew, pretty much, in the recipes I made up to post, so now it’s time to learn new stuff and absorb new ideas so I can become creative again!

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