chopped crispy tofu salad with avocado dressing.
Chopped Crispy Tofu Salad with Avocado Dressing This recipe offers a balanced blend of flavours and textures, along with gut-friendly ingredients to support your overall well-being. It serves 2 and can be prepared in just 15 minutes. Ingredients: Few handfuls of baby spinach Small handful of fresh mint Small handful of fresh parsley 1/4 cucumber, diced 1 tin green lentils 2 tbsp capers 200g tofu, diced (we recommend Taifun Organic Tofu With Basil) 1 tbsp corn flour seasoned with salt and pepper Avocado Dressing: 1/4 avocado 1 spring onion Handful of fresh parsley Juice of 1 lemon 2 tbsp 0% yoghurt 1 tbsp water Salt and pepper to taste Method: In a blender, combine the avocado, spring onion, fresh parsley, lemon juice, yoghurt, water, salt and pepper. Blend until smooth. Adjust the consistency with more water if necessary. Roughly chop the baby spinach, mint, and parsley. Mix them with the green lentils, diced cucumber and capers in a large bowl. Coat the diced tofu in the seasoned corn flour mixture. Air fry or pan fry the tofu until golden brown and crispy. Season with an additional pinch of salt if desired. Add the crispy tofu to the salad mixture, reserving half of the dry mix for leftovers. Drizzle 1-2 tablespoons of the avocado dressing over the salad and toss gently to coat evenly. Gut Health Benefits: This salad incorporates ingredients like baby spinach, mint, parsley, cucumber, green lentils and tofu, all of which are rich in fibre and essential nutrients. They promote digestive health and contribute to a balanced gut microbiota. Storage: Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Enjoy the salad fresh or pack it for a nutritious lunch on-the-go. If packing for lunch, store the dressing separately...
Chopped Crispy Tofu Salad with Avocado Dressing
This recipe offers a balanced blend of flavours and textures, along with gut-friendly ingredients to support your overall well-being. It serves 2 and can be prepared in just 15 minutes.
Ingredients:
Few handfuls of baby spinach
Small handful of fresh mint
Small handful of fresh parsley
1/4 cucumber, diced
1 tin green lentils
2 tbsp capers
200g tofu, diced (we recommend Taifun Organic Tofu With Basil)
1 tbsp corn flour seasoned with salt and pepper
Avocado Dressing:
1/4 avocado
1 spring onion
Handful of fresh parsley
Juice of 1 lemon
2 tbsp 0% yoghurt
1 tbsp water
Salt and pepper to taste
Method:
In a blender, combine the avocado, spring onion, fresh parsley, lemon juice, yoghurt, water, salt and pepper. Blend until smooth. Adjust the consistency with more water if necessary. Roughly chop the baby spinach, mint, and parsley. Mix them with the green lentils, diced cucumber and capers in a large bowl.
Coat the diced tofu in the seasoned corn flour mixture. Air fry or pan fry the tofu until golden brown and crispy. Season with an additional pinch of salt if desired.
Add the crispy tofu to the salad mixture, reserving half of the dry mix for leftovers. Drizzle 1-2 tablespoons of the avocado dressing over the salad and toss gently to coat evenly.
Gut Health Benefits:
This salad incorporates ingredients like baby spinach, mint, parsley, cucumber, green lentils and tofu, all of which are rich in fibre and essential nutrients. They promote digestive health and contribute to a balanced gut microbiota.
Storage:
Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Enjoy the salad fresh or pack it for a nutritious lunch on-the-go.
If packing for lunch, store the dressing separately and add at lunchtime.
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