Tofu and Ruby Wild Blend™ Salad - K-12 Foodservice

Recipe developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used


Yield: 10 servings or 5 cups

  • 8 oz. tofu, extra firm
  • 8 oz. InHarvest Ruby Wild Blend™
  • ½ t. crushed red pepper
  • ⅛ c. soy sauce, low sodium
  • ½ T. ginger, finely minced or grated
  • ½ T. honey
  • ½ T. sesame oil
  • ⅛ c. canola oil
  • ¼ c. scallions, thinly sliced


  1. Cut the tofu into medium dice.
  2. Whisk together the crushed red pepper, soy sauce, ginger, oils and honey.
  3. Add diced tofu to the marinade for up to 2 hours in the refrigerator.
  4. Cook the InHarvest Ruby Wild Blend according to the package directions. Rice should be slightly overcooked for this salad. Cool completely on a sheetpan.
  5. Toss the marinade, tofu, rice and scallions together and serve.