Spicy Grilled Tofu Salad

From plain to perfect, turn a simple salad to simply delicious. Flavor tofu with bold spices; add balsamic vinaigrette with crunchy walnuts and tart, sweet cranberries.

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

Cooking Directions

  • In a small pan, toast the cayenne, garlic powder, cinnamon, and paprika until fragrant (about a minute).
  • While the spices are toasting, mix the sriracha, soy sauce, and canola oil, then add in the toasted spices.
  • Season with salt and pour over the tofu in a large zip lock bag. Marinade in the fridge for at least 4 hours, and up to 2 days.
  • In a large bowl, whisk together the mustard, balsamic vinegar and lemon juice. Slowly drizzle in the olive oil, whisking constantly.
  • Season with salt and pepper and set aside.
  • Heat a grill or grill pan over high heat and oil it well to prevent the tofu from sticking. Once hot, place the tofu on and grill until thoroughly colored, about 3-4 minutes on each side. Remove from the heat.
  • Mix the salad mix with the walnuts, raisins, and vinaigrette. Toss well and serve on plates (or arrange in a serving bowl). Fan out the tofu on top and serve.

Recipe created by Chef Alexander Weiss, winner of MasterChef Junior season 1.


  • 1 pkg. House Foods Tofu Firm , sliced about 1 ½ inches thick
  • 1 tsp. cayenne pepper
  • ½ tsp. garlic powder
  • ½ tsp. cinnamon
  • 1 ½ tsp. paprika
  • Pinch of chili flakes
  • 2 tsp. Sriracha
  • 2 Tbsp. soy sauce
  • 1 Tbsp canola oil
  • Salt to taste
  • 1 large bunch of your favorite salad mix
  • 1 tsp Dijon mustard
  • 3 Tbsp balsamic vinegar
  • 1 tsp. lemon juice
  • 1/3 cup olive oil, plus extra for the grill
  • Salt and pepper to taste
  • ½ cup chopped walnuts
  • ¼ cup raisins or cranberries

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