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Arugula salad recipe with tofu
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5 from 1 vote

Spicy arugula salad with fennel and goji berries

This spicy arugula salad is a combo of different spicy salad plants, smoked tofu, dried wakame, goji berries, and fennel bulb. All swirled up in a tasty oregano-balsamic vinaigrette.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: anti-inflammatory, French, healthy eating, plant-based, Vegan
Diet: Diabetic, Gluten Free, Low Calorie, Vegan, Vegetarian
Keyword: anti-inflammatory diet, arugula salad, arugula salad recipe, goji berries benefits, mizuna, moutarde rouge metis, salad recipe, tofu recipes, vegan salad, weight loss recipes
Servings: 3 servings
Calories:
Author: Githu
Cost: 10$

Equipment

Ingredients

  • a handful of arugula
  • a handful of mizuna
  • a handful of moutarde rouge metis (Brassica juncea)
  • 2 small fennel bulbs or 1 medium size
  • 200 grams smoked tofu
  • some cashew nuts
  • some dried goji berries
  • 1-2 tablespoons dried wakame or a seaweed of your choice

Oregano balsamic vinaigrette

  • 3 tablespoon cold pressed sunflower/olive oil
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon dry oregano

Instructions

Oregano vinaigrette

  • Mix all the ingredients in a small mason jar, close tightly,
  • Shake well and set aside.

Compose the salad

  • Cut the upper parts of arugula, mizuna, and moutarde metis from their stems, you can cut the leaves into bite-size. Discard the stems.
  • Finely chop the fennel bulbs
  • Cut the smoked tofu into cubes
  • Bring all the salad ingredients into a bowl
  • Shake the oregano vinaigrette, open the jar and pour the vinaigrette all over the salad
  • Using salad spoons, toss the salad together
  • You can serve this salad immediately or cover it and serve it later.
  • This arugula salad goes very well with a piece of bread.

Notes

  • I buy wakame that has been cut into small pieces. Consider the size of dry wakame when you're purchasing them as they increase in volume once rehydrated.
  • I like throwing dry wakame in my salads instead of rehydrating them, this way they remain a bit crunchy without me getting that slippery texture they get once they are rehydrated. When I use them this way, I don't feel the fishy/ocean smell.
  • Wakame is quite salted, be careful not to add too much salt to your vinaigrette! (especially if you're not hydrating them)
  • The goji berries will soften if you don't serve the salad immediately, but this could be a good thing if you don't like their hardiness.