Tofu Salad

• 분량: 2 servings
• 활동 시간: 45 minutes
• 총 시간: 55 minutes

재료

14-16 ounce block of tofu

2 tablespoons olive oil

3 tablespoons balsamic vinegar

2 tablespoons water

2 tablespoons maple syrup

2 cloves garlic minced

1/4 teaspoon salt

1/4 cup lemon juice

1/4 cup olive oil

1 garlic clove (minced)

1 teaspoon dijon mustard

1 teaspoon maple syrup or honey

2 tablespoons fresh herbs 4-6 large basil leaves (very finely diced)

Freshly ground salt and black pepper (to taste)

2 large heads of romaine (about 8 loosely packed cups of lettuce chopped)

⅔ cup diced cucumber

⅔ cup cherry tomatoes (halved)

1 avocado (diced or thinly sliced)

¼ cup sliced almonds

방향

For the Tofu:

Press your tofu (see my full guide on pressing tofu) and cut into your desired shape. I like larger cubes when serving in a salad but really anything works well.

Make the marinade for the tofu by whisking together the olive oil, balsamic, water, maple syrup, garlic, and salt in a shallow dish. Put the tofu in and shake gently to coat the tofu in the marinade. Let sit for 15-30 minutes.

To cook the tofu, you can bake it in the oven at 400 degrees for 15 minutes, flipping halfway. OR you can pan fry it, which is my favorite, by removing it from the marinade and putting it in a large skillet over medium heat. Flip every few minutes and cook until it’s lightly browned on all sides.

To make the dressing:

Whisk together all of the ingredients in a medium bowl and set aside until ready to use.

To assemble the salad:

Make the salad by layering in a large bowl the lettuce, cucumber, tomatoes, avocado and almonds. Pour on the dressing and toss gently to combine. Top with the tofu and any additional toppings.

Serve and ENJOY! If making for meal prep, I suggest leaving off the avocado and simply add it right before serving or it will go brown.

영양 정보

• 칼로리: 876 kcal
• 지방 전체: 71 g
• 포화 지방: 9 g
• 불포화 지방: 59 g
• 나트륨: 352 mg
• 탄수화물 전체: 43 g
• 식이섬유: 11 g
• 총 당류: 22 g
• 단백질: 24 g