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Salad with Steak or Tofu

vegetables for steak salad or tofu salad

vegetables for steak salad or tofu salad
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Salad with Steak or Tofu

If I were ranking all of the salads I have experienced, this one would be at the top. You must try it.
Course: Main Course
Keyword: Dairy-Free Option, Easy–now you’re cooking, Gluten-Free Option, No Salt or Low Salt, Vegan Option, Vegetarian Option
Servings: 2

Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.

Many of my recipes have alternatives, and you want to choose the alternatives that fit the style you are preparing. Also, packaged goods may have ingredients you wouldn’t expect. Soy sauce may or may not have gluten. Chocolate may or may not have dairy. This means you want to check the ingredients labels on the products you will use. Also, it’s important to be aware that if you are cooking for someone with allergies or other reasons to take special care, you should avoid cross-contamination. For example, don’t use the same utensil that was used in food containing the allergen or use the same cutting board that was used for food containing the allergen.

Ingredients

Salad Dressing (or used a light purchased dressing)

  • 1/2 tablespoon champagne vinegar or other light vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon agave nectar or honey
  • 1/8 to 1/4 teaspoon pepper
  • 1/16 to 1/8 teaspoon salt

Marinade (or used purchased marinade)

  • 1 teaspoon minced fresh thyme
  • 2 cloves garlic (minced)
  • 1 tablespoon aged (18 month) balsamic vinegar
  • 2 tablespoons olive oil
  • 1/8 to 1/4 teaspoon pepper
  • 1/16 to 1/8 teaspoon salt

Protein Options (choose one)

  • 2 steaks
  • 14 ounces extra firm tofu (drained–see note following recipe)

Salad Ingredients

  • 2-3 cups arugula or other greens
  • 1/2 cup grape tomatoes cut in half
  • 1 roasted beet
  • 1 orange (peeled)
  • 3 tablespoons pomegranate seeds
  • 1-2 tablespoons pine nuts (or try pistachios or pepitas)

Instructions

Marinate the protein

  • Mix marinade ingredients.
  • If using tofu, slice into 12 slices and rub with marinade.
    Tofu Marinating
  • If using steak, rub with marinade.
    steak marinating
  • Marinate for about an hour.

Salad

  • Mix salad dressing ingredients and toss with arugula.
    steak salad greens
  • Place arugula on plates. Cut beets and oranges into bite-sized pieces. Arrange tomatoes, beets, oranges, pomegranate seeds and nuts or seeds on plate.
    Salad with fruit, beets and other vegetables
  • If using tofu, fry tofu in oil.
    tofu cooking
  • If using steak, cook to your liking.
    Steak cooking
  • If using tofu, arrange tofu on top of salad.
    Salad with beats and tofu
  • If using steak, place steak on top of salad.
    Salad with beets and steak

Notes

Adjust the amount of salt and pepper to your liking.  For the salad dressing, my sweet spot is 1/4 t. pepper and 1/16 t. salt.  For the marinade, 1/4 t. pepper and 1/8 t. salt.
I like to add a bit of sweetener to soften the taste of the vinegar. You may want to omit the sweetener or adjust the amount, depending on your preference.
If using tofu, this recipe will make more than you need. Use the leftover tofu within a couple of days. Heat by frying briefly on each side in an oiled skillet.
I like to use an 18-year balsamic for the mellow flavor. You can use what you have on hand and adjust the sweetener to your liking.
I think the pomegranate is a star of this show, but I also think this salad would be great with strawberries or raspberries.
When draining the tofu, you will want to squeeze out excess water. Before slicing, wrap the tofu in paper towel or a clean cloth towel and place a heavy object on top, such as a cast iron frying pan. Allow to sit for 15 minutes.

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