Spicy Crumbled Tofu Salad
Serves 4
This salad has big flavor! Crumbling the tofu ensures that the seasoning gets into every nook and cranny. Feel free to change up the toppings with vegetables you have on hand. Use peperoncini instead of olives, or babaganoush instead of hummus, it is very flexible! Once you have the tofu made you have the base for easy, flavorful meals at your fingertips.
Ingredients:
Tofu Mixture
-½ onion finely chopped
-zest of 1 whole lemon
-1 block tofu, crumbled
-1-2 tbsp of harissa (depending on desired spice level)
-½ tsp cumin powder or seeds
-1 large clove of garlic minced
-½ bunch cilantro chopped
-1 tsp salt
-plenty of fresh ground pepper
Salad Components
-lettuce or salad greens
-2 Persian cucumber
-1 cup cherry tomatoes, halved
-spoonful of hummus per plate
-olives
-1 cup quinoa
-3 tbsp olive oil
-juice of one lemon
-handful of chopped nuts
Directions:
Place one cup of quinoa into a pot, rinse and drain.
Fill pot with 1.5 cups water and bring to boil over medium heat. Cover and cook for 15 minutes (or until all the water is absorbed).
Crumble tofu with your hands in a bowl.
Cover tofu with a paper towel and squeeze to drain the water out. Repeat 2-3 times.
Finely chop half the onion and add to the bowl with tofu.
Add cumin, garlic, harissa, lemon zest, cilantro, salt and pepper to the bowl.
Thoroughly mix together.
Heat pan on medium-high.
Add olive oil and tofu mixture to the pan. Let sear untouched for five minutes to allow the bottom to brown.
After the initial five minutes, stir periodically allowing the mixture to keep browning for 5 more minutes.
Chop up lettuce, slice cucumbers and halve tomatoes.
Assemble all components into individual salad bowls.
Drizzle each bowl with a generous amount of olive oil, the juice of half a lemon and fresh ground pepper.
Garnish with chopped nuts.
Grab a fork and dig in!
Notes:
-The tofu mixture is great rolled into a tortilla, scooped up with crackers or on top of any grains!