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Grilled Tofu and Arugula Salad
By Chef Christina Pirello


1 brick Organic Tofu (use Extra Firm Tofu) cut into one half inch thick slices 
Soy Sauce 
Chile Powder 
Extra Virgin Olive Oil 
1 small bunch Arugula washed and hand shredded 
1 Organic Cucumbers thinly sliced 
3 Radish thinly sliced 
2 ripe Organic Tomatoes thinly sliced and do not seed 
1 cup Raspberries washed well 
1 Organic Oranges juice freshly squeezed 
Sea Salt 
2 Shallots finely minced 


Lay tofu slices in shallow baking dish. 

Whisk together 2-3 tablespoons soy sauce, a generous pinch of chili and ¼ cup oil. 

Spoon over tofu and add water so that all slices are submerged completely. 

Marinate for 10 minutes. 

 Lay tofu on grill, reserving marinade for brushing. 

Cook until each side is browned, about 3 minutes. 

Brush as needed to keep the tofu moist and flavorful. 

While the tofu grills, make the salad by combining arugula, cucumber, radishes, tomatoes and raspberries in a bowl. 

Make the dressing by combining ¼ cup oil with orange juice, a generous pinch of salt and diced shallots. 

Pour over salad and toss to coat. 

Arrange salad on a platter and lay grilled tofu slices on top.