Asian-Inspired Tofu Vinaigrette

Menu PartSalad
Cuisine TypeAsian

Chef Jacob Carnes
Des Moines, Iowa

At Goldfinch in Des Moines, Iowa, chef Carnes boosts the house salad with a protein-rich vegan dressing. The tangy vinaigrette is a combo of silken tofu, balsamic vinegar, soy sauce and fresh orange juice, blended until creamy. It can be made ahead in larger quantities and stored in the refrigerator to have on hand.


1 package (12 oz.) soft silken tofu
1 tbsp. minced fresh ginger
1 shallot, diced
1/3 cup white balsamic vinegar
1/3 cup soy sauce
2 oz. fresh tarragon leaves
1/4 tsp. ground black pepper
2 tbsp. sugar
1 orange, zested and juiced
3 cups soybean oil

Baby arugula
Microgreens of choice
Heirloom tomatoes


1. For dressing: In 3-quart container, combine all ingredients for dressing except oil. Mix with an immersion blender. Slowly add in oil and blend until smooth. Set aside.
2. In large salad bowl, toss all salad ingredients together. Serve dressing immediately over salad or store in refrigerator until ready to use.

Photo courtesy of The Soyfoods Council

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