Description
Enjoy this crunchy and flavorful Tofu Salad packed with fresh veggies! Perfect for lunch or dinner. Try this recipe today!
Ingredients
Scale
- 8 cups lettuce (chopped)
- 1 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- ½ cup corn
- 2 spring onions (finely chopped)
- 1 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
- Drain and press the tofu to remove excess moisture, then cut it into bite-sized cubes.
- In a bowl, mix cornstarch, garlic powder, paprika, salt, and black pepper. Coat the tofu cubes in this mixture.
- Heat olive oil in a non-stick skillet over medium heat and cook the tofu until golden brown and crispy (10–12 minutes).
- While cooking the tofu, chop all salad vegetables and combine them in a large mixing bowl.
- Whisk together tahini, water, lemon juice, minced garlic, and salt for the dressing until smooth.
- Once the tofu is cooked, let it cool slightly before adding to the salad bowl. Drizzle with dressing and toss gently.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg