Warm tofu salad

If you want to have a special, tasty and fancy looking, but very easy to make dish, this might become your new go-to recipe. It is very simple but tastes delicious. Cold fresh salad with a warm topping is a nice treat. Tofu is one of the best vegan protein sources and brokkoli has so many valuable micronutrients like magnesium and potassium and tons of vitamins and of course a great flavour.
If you take the right tofu for this recipe, you might even think about it as a chicken salad, but I am neither a fan nor in need of fake animal products and for me who loves tofu in any form, this is just a delicious and easy tofu recipe.

It takes only 20 minutes to prepare completely, or you can marinade the tofu earlier and just roast it. The salad is great for lunch and for dinner, is low in carbs and high in protein and only has the good fats from olive oil. The ingredients are for one serving.

Ingredients

Marinated tofu:

• 100g of firm tofu
• 2 tbsp of olive oil
• 1 tbsp of dark soy sauce
• curry and paprika powder
• salt and pepper to taste
• 1/4 brokkoli (optional)

 Veggies:

• 2 tomatoes
• 1/2 cucumber
• 1 green bell pepper
• 1 tsp of frozen basil (or fresh if you have)

Dressing:

• 1 generous tsp of tahini
• 1/2 lime
• 1 tsp of maple syrup
• salt and pepper to taste
• 1/4 tsp of curry powder
• a pinch of paprika powder

Instructions

Cut the tofu into thin slices. Mix the ingredients for marinade together with a spoon or a wisk and drizzle them over the tofu. Make sure that the whole slices are covered by massaging the marinade into the tofu. This can marinade for an hour or so, if you have the time or preper in advance.
You can also marinade the brokkoli with it. Or add it later (or not at all), as you prefer.
After marinating, heat up a pan to medium heat and place the tofu slices in it. Be careful that it doesn't burn and check constantly. It shouldn't take long to brown the tofu, depending on your stove, my gas stove browns it within minutes.
Add small slices of brokkoli to the pan to roast it with the tofu. It doesn't need to be really cooked. If the tofu is finished, set it aside.
While the tofu is sizzling, you can roughly chop the vegetables for your salad.
For the dressing, take a small bowl and stir the tahini with a little bit of lime juice until it is smooth, slowly adding the rest of the lime juice. Add the maple syrup and spices and stir (or wisk) until it is of the consistency you like. If the dressing is too thick, add a tiny splash of water.

Now it is time to assemble! Don't forget the basil, it adds a nice flavour to the veggies. I layed the tofu in a fan on my salad, just to rip it up with the fork and stir it in later.

Enjoy!

Photos and original recipe

copyright © 2017 Anna Sandor