Tofu Salad
Number 11 in my series of Fifty Fantastic Salads is this Tofu Salad. It’s super easy to make and packed with protein. The sunflower seed dressing is a great addition too. It’s made with tahini, lemon juice and sunflower seeds and is an amazingly creamy addition to the salad.
Equipment
Ingredients
Ingredients:
- 2 blocks firm tofu 600g
- 1 tbsp olive oil
- 3 tbsp nutritional yeast
- 1½ tsp garlic powder
- ½ tsp sea salt
- A few grinds of black pepper
- 2 handfuls of salad leaves
- 12-15 cherry tomatoes
- ½ cucumber
- 2 large roasted red peppers jarred
Sunflower seed dressing:
- ½ cup sunflower seeds (60g)
- Juice of a large lemon
- 4 tbsp tahini
- 2 garlic cloves
- 8 tbsp water
- Salt and pepper
- 2 tsp maple syrup optional
Instructions
- Preheat the oven to 180C/350F.
- Cut the tofu into cubes and add to a baking tray. Add the olive oil, nutritional yeast, garlic power as well as some salt and pepper. Toss everything together so that everything is coated. Bake for 25 minutes, giving a shake halfway through.
- Whilst the tofu is cooking, chop the cucumber, tomatoes and peppers into bite sized chunks. Add them to a serving bowl with the salad leaves.
- To make the dressing, add all the dressing ingredients to a blender. Blend until smooth. Adjust the water, if needed, until you get a creamy yet pourable consistency.
- Once the tofu is ready, add it to the serving bowl. Pour the dressing over the salad. Toss everything together to combine. Serve and enjoy!
Notes
- This will store in the fridge for about 4 days. For best results, keep the dressing separate until you serve.
- I don’t recommend freezing.
- The nutritional information is based on the recipe serving 4 but depending on portion sizes this could stretch to 6 as a side.
Nutrition
Calories: 458kcalCarbohydrates: 17.6gProtein: 28.5gFat: 32.2gSaturated Fat: 4.4gFiber: 6.8g
Tried this recipe?Let us know how it was!