Lettuce and Tofu Salad in Mustard and Date Honey Vinaigrette

Vegan Lettuce salad with tofu, nectarine and walnuts in vinaigrette made from mustard, date honey, balsamic vinegar and olive oil

  • StartersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 4Serving/Unit


The Salad
Round lettuce, 1/2 average size
Tofu, 200 g
cut into strips
Olive oil, 1 tablespoon
Salt, 1/4 flat teaspoon
to taste
Nectarine, 2 average sizes
Walnuts, 1 handful
The Sauce
Olive oil, 2 tablespoon
Date honey, 1 teaspoon
Grain mustard spread, 1 teaspoon
Balsamic vinegar, 1 tablespoon
Salt, 1 flat teaspoon
to taste


1. Fry the tofu in a pan with olive oil and a little salt. Carefully turn over and avoid the sticking of the tofu to the pan.
2. Once golden on both sides - take out to a plate and cut into cubes.
3. Tear the lettuce into bite pieces and cut the nectarines into slices.
4. Preparing the sauce: put the sauce ingredients in a bowl/jar and mix until a uniform texture is obtained.
5. Combine all the ingredients and the sauce and mix well before serving.
6. Bon appetite (:
Nutritional Values Serving/Unit 100 Grams
Calories 244 cal 138 cal
Proteins 10 g 6 g
Carbohydrates 11 g 6 g
Fat 18 g 10 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Avner Shafrir Recipe by Avner Shafrir
Lettuce and Tofu Salad in Mustard and Date Honey Vinaigrette
Tasty lettuce salad for vegans