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.

ready in 15 minutes

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.