Description
This Tofu Salad is a vibrant and nutritious dish that perfectly balances fresh vegetables with crispy, seasoned tofu. Ideal for lunch or dinner, this salad offers a delightful crunch in every bite, making it both satisfying and wholesome. Packed with plant-based protein and colorful ingredients, you can customize it to your taste or seasonal availability. The zesty tahini dressing adds a creamy finish that elevates the flavors, ensuring that each serving is refreshing and delicious. Enjoy this easy-to-make salad as a standalone meal or pair it with whole grains for an even heartier option.
Ingredients
Scale
- 8 cups chopped lettuce
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- ½ cup corn
- 2 finely chopped spring onions
- 1 diced avocado
- 14 ounces firm tofu
- 4 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1½ tablespoons extra virgin olive oil
- ⅓ cup tahini
- ⅓ cup water
- 2 tablespoons lemon juice
- 1 clove garlic
- ¼ teaspoon salt
Instructions
- Press tofu to remove moisture and cut into cubes. Coat with a mixture of cornstarch, garlic powder, paprika, salt, and black pepper.
- Heat olive oil in a frying pan over medium heat; cook coated tofu until golden brown on all sides (about 10-12 minutes). Remove from heat.
- In a large bowl, mix lettuce, cucumber, cherry tomatoes, corn, spring onions, and avocado. Top with cooked tofu.
- Whisk together tahini, water, lemon juice, minced garlic, and salt for the dressing.
- Drizzle dressing over the salad before serving and toss gently.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg