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Rapini, balsamic tofu and blackberry salad

1/2 cup firm tofu, cut into 1 cm cubes

2 tbsp. balsamic vinegar

1 tbsp. honey

1 bunch fresh rapini

1/2 cup fresh blackberries

1/2 cup goat cheese, cut into quarters

1/4 cup macadamia nuts, chopped

4 small radishes, thinly sliced

1/4 cup homemade or store-bought croutons

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp. maple syrup

salt and pepper

1. Mix all the ingredients for the vinaigrette and set aside.

2. Preheat oven to 400°F.

3. In an airtight container, combine tofu, balsamic vinegar and honey. Season with salt and pepper and refrigerate for 30 minutes. Place tofu cubes on a baking sheet and bake for 10 to 15 minutes or until cubes are lightly coloured. Keep warm.

4. In the daisy chain, steam rapini for 3 minutes or until al dente. Rinse immediately with cold water and drain.

5. Place rapini, tofu pieces, blackberries, goat cheese, macadamia nuts and radishes in a serving dish. Pour the dressing over the salad and add the croutons at the very end. Season with pepper, add a pinch of fleur de sel and serve immediately.

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