Bread Salad with Tofu

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"A vegan bread salad perfect for taking to pot-lucks. The longer it sits around, the better it gets, and no one will miss the meat!"
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15 m servings 512 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 603 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a large bowl, whisk together the olive oil, balsamic vinegar, tomato juice, basil, salt, and pepper. Toss with the cubed bread, tofu, tomatoes, and spinach just before serving.



This recipe is so good! I tried it with a hearty wheet breat bowl and it was wonderful.

I used this recipe with medium-firm tofu that had been marinated in balsamic vinegar. Also, substituted soba noodles for bread. It was great.

I have recently discovered tofu and have been looking for recipes to try with it. I made baked tofu last night and didn't want to cook for dinner tonight and came across this recipe. I added in...

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