Low-FODMAP Strawberry, Basil & Lemon Salad with Tofu Croutons

I recently got to sample these new low-FODMAP salad dressings from Casa de Sante. They come in these cute bottles with funny names. There are three flavors and they are all delicious! I got to try:

Sweet Orange (Your Main Squeeze)

Basil & Lemon (The Notorious B.A.L.)

Original Grapefruit (The OG)

The little bottles are perfect for sticking in your purse if you are going out to eat, so you can be sure to be able to eat a delicious salad at your favorite restaurant. They are simple in ingredients, but big on flavor. Each dressing contain only oil, vinegar, essential oils and salt. Not only are these dressings great for salads, but they are excellent for marinating meat or tofu, as I have done in the recipe I’m sharing today.

I was inspired by the Basil & Lemon dressing to create this salad. I don’t know about you, but I love the classic combination of lettuce, cheese, nuts/seeds and fruit in a salad. This salad combines all of those ingredients, plus some protein in the form of tofu.

I marinated and baked the tofu to make these tasty little croutons for the salad. The combination of protein and produce makes it a perfect main dish for lunch. Looking for some healthy carbs? You could also throw on some quinoa!

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Strawberry, Basil & Lemon Salad with Tofu Croutons

Low-FODMAP, Gluten-Free, Vegetarian, Vegan Option

Course Salad

Cuisine American

Keyword lemon, low-fodmap, salad, strawberry, tofu, vegan, vegetarian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Marinating Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Ingredients

Tofu Croutons:

• 16 oz. firm or extra-firm tofu, drained and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Salad:

• 4 cups torn butter lettuce
• 4 cups spring mix lettuce blend
• 2 cups strawberries, hulled and quartered
• 1/2 cup crumbled feta cheese (omit for vegan option)
• 1/4 cup toasted sunflower seeds
• 4 sliced scallions, green parts only
• 1/4 cup Casa de Sante Basil & Lemon Salad Dressing

Instructions

• To make the tofu croutons: in a small bowl, whisk together the olive oil, lemon juice, salt and pepper. Place the drained and cubed tofu in a shallow container. Drizzle the lemon juice mixture over the tofu and toss gently to coat. Marinate in the refrigerator for at least 30 minutes.
• Heat oven to 400 degrees F. Line a large baking sheet with parchment paper and arrange tofu on sheet in a single layer. Bake 30 to 40 minutes, tossing or flipping cubes over about half-way through until browned. Remove from oven and cool.
• To make the salad: toss the lettuces, strawberries, feta, sunflower seeds, scallions and tofu croutons in a large bowl. Drizzle on the Casa de Sante Basil & Lemon Salad Dressing and toss. Serve.