Clementines, Vegetables and Tofu Salad

Clementines, Vegetables and  Tofu Salad
  • 4 servings
  • 0:20 Preparation
  • 0:04 Cooking
  • 0:54 Total Time


Add all
  • 1/2 lb
    (225 g)

    firm tofu, cubed

  • 1

    head romaine, shredded

  • 1

    green pepper, in strips

  • 1

    red pepper, in strips

  • 1/2 cup
    (125 mL)

    chopped celery

  • 1 cup
    (250 mL)

    sliced mushrooms

  • 1 cup
    (250 mL)

    sliced zucchini

  • 3

    clementines, quartered

  • To taste gluten-free croutons

  • mustard herb marinade:

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 3 Tbsp.
    (45 mL)

    white wine vinegar

  • 3 Tbsp.
    (45 mL)

    chopped fresh herbs (parsley, chives, tarragon)

  • 1

    clove garlic, chopped

  • 1/2 cup
    (125 mL)

    olive oil extra virgin

  • 1 tsp.
    (5 mL)

    lemon juice

  • Salt and pepper to taste


In a bowl, combine all the marinade ingredients. Add the cubes of tofu and marinate 30 minutes in the refrigerator.

Remove the cubes of tofu from the marinade and drain. Once marinated, sauté tofu in a frying pan in a butter/oil blend .

In a salad bowl, lightly toss all the salad ingredients. Put in the tofu's cubes and croutons.

Add a little dressing just before serving.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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