Description
This recipe, “Tahini Tofu Salad,” is a celebration of fresh, flavorful ingredients, combining crispy pan-fried tofu, a medley of colorful vegetables, and a creamy, nutty, and tangy tahini dressing
Ingredients
For Veggies:
- 8 packed cups lettuce, chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup corn
- 2 spring onions, finely chopped
- 1 avocado
For Tofu:
- 14 oz firm or extra-firm tofu
- 4 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ¼ tsp black pepper
- 1½ tbsp extra virgin olive oil
For Dressing:
Â
- â…“ cup tahini
- â…“ cup water
- 2 tbsp lemon juice
- 1 garlic clove, crushed
- ¼ tsp salt
Instructions
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Make Tahini Dressing: Combine the tahini, water, lemon juice, crushed garlic, and salt in a small bowl. Whisk until smooth and creamy. Set aside.
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Prepare Tofu: Cut the pressed tofu into ½-inch cubes.
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Season Tofu: Mix the cornstarch, garlic powder, paprika, salt, and black pepper in a shallow dish. Toss the tofu cubes in the mixture to coat them evenly.
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Pan-Fry Tofu: Heat the olive oil in a non-stick pan over medium-high heat. Add the coated tofu cubes and fry for 12 minutes, flipping every 2-3 minutes, until golden brown on all sides.
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Combine Salad Ingredients: In a large salad bowl, combine the chopped lettuce, diced cucumber, halved cherry tomatoes, corn, and finely chopped spring onions.
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Add Tofu: Gently fold the crispy tofu into the salad.
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Dress Salad: Pour about half of the tahini dressing over the salad and toss gently to coat.
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Add Avocado: Add the sliced or diced avocado just before serving to keep it fresh.
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Serve: Toss the salad one more time, adjust the seasoning if needed, and enjoy with the remaining dressing served on the side.
