Ingredients needed
For the salad
- 250 g baby spinach or another leafy greens
- 150 g tofu
- 1 handful of dried cranberries
- 1 handful of walnuts if desired
For the dressing
- 2 tbs olive oil
- 2 tbs lemon juice freshly squeezed
- 1 tbs honey
- Salt to taste
This tofu salad was born spontaneously, but it turned out delicious and I definitely recommend it. I rarely cook with tofu and I’m still looking for ways to make it more delicious.
It can be combined with different spices, I tried to recreate the Asian flavors, using soy sauce and sweet and sour sauce, but you can also use curry or tandoori… You’re free to improvise with spices as the technology of cooking is the same. I hope you like this recipe as much as I did.
And here is how to make this tasty Crispy Tofu Salad step by step
Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 3 minutes |
| Servings |
portions
|
Ingredients
For the salad
- 250 g baby spinach or another leafy greens
- 150 g tofu
- 1 handful of dried cranberries
- 1 handful of walnuts if desired
For the dressing
- 2 tbs olive oil
- 2 tbs lemon juice freshly squeezed
- 1 tbs honey
- Salt to taste
Ingredients
For the salad
For the dressing
|
Rate this recipe!
|
Instructions
- Wrap the tofu in a kitchen towel and put a heavy object on top of it. In this way, we’ll get the water out of the tofu to make it crispy. Leave for 5-10 minutes.
- Cut the tofu into cubes, put them in a bowl, add the selected spices and mix well. Fry the tofu cubes on high heat in a little oil for 5 minutes. Then transfer to a tray and roast for 10 minutes in a preheated oven.
- Put the washed baby spinach, walnuts and crispy tofu in a bowl.
- Mix the ingredients for the dressing, pour it over the salad and stir well.
