Tofu Salad
Tofu Salad is a vibrant and satisfying dish that combines fresh vegetables with protein-rich tofu, creating a crunchy, flavorful meal perfect for any time of day. With its quick preparation and versatility, this salad is ideal for busy weekdays or leisurely lunches. The tofu absorbs all the delicious seasonings, making each bite a delightful experience. Customize it with seasonal veggies or your favorite dressings to make it truly your own!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
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 or extra-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 minced garlic
- ¼ teaspoon salt
Instructions
- Press and drain the tofu to remove moisture; cut into bite-sized cubes.
- In a bowl, mix cornstarch, garlic powder, paprika, salt, and pepper. Toss the tofu in this mixture until coated.
- Heat olive oil in a non-stick skillet over medium heat. Cook the tofu until golden brown and crispy on all sides (about 8-10 minutes).
- In a mixing bowl, combine lettuce, cucumber, cherry tomatoes, corn, spring onions, and avocado.
- Prepare the dressing by whisking together tahini, water, lemon juice, minced garlic, and salt until smooth.
- Add cooked tofu to the vegetable mixture and drizzle with dressing just before serving.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 0mg
Find it online: https://recipesbyphoenix.com/tofu-salad/