Lemony Tofu Lentil Salad with Asparagus and Dried Cherries

This lemony tofu lentil salad is protein-packed and perfect for a spring potluck or summer picnic. Topped with asparagus and dried cherries with a sweet and tangy lemon dressing.

  • Servings
  • Prep Time
    10 Min
  • Cook Time
    30 Min

Cooking Directions

  • To make dressing, add all ingredients to a small jar, close tightly with lid, and shake until completely combined. Set aside.
  • To make tofu, drain and press tofu to remove excess water. Cut tofu into 1/2 inch thick squares. Brush both sides with olive oil, and sprinkle with salt. Preheat an oiled grill pan to medium high heat. Add tofu squares and press down firmly with spatula. Let cook for 4 minutes per side.
  • To arrange salad, place asparagus spears on plate, then scatter lentils and cherries on top. Pour half of the dressing over the ingredients. Then arrange tofu on top, and pour remaining dressing over the squares. Finish with a little extra salt and grinds of black pepper.

This recipe was created for our “50 Plates of Tofu Campaign” for the state of Michigan.



  • 2 Tbsp. fresh lemon juice
  • 1 tsp. apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 1 Tbsp. honey
  • ¼ tsp. salt
  • 1 clove garlic, minced
  • 2 Tbsp. minced fresh mint


  • ½ pkg. House Foods Tofu Extra Firm, well pressed
  • 2 Tbsp. olive oil
  • ½ tsp. salt


  • 8-10 spears steamed or roasted asparagus
  • 1 cup cooked french lentils {can find these in a can or refrigerated section of store}
  • 1/3 cup dried tart cherries
  • salt and black pepper


__ servings per container
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