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Moroccan Tofu Salad | Evann Ryan

Moroccan Tofu Salad

Moroccan Tofu Salad

10 mins prepServes 1

Make ahead or throw this together in less than 20 minutes for a quick, satisfying lunch that’s packed with protein, fiber and nutrients! My go-to epic salad formula: Fresh greens, lots of colours, something pickled, a healthy fat or two, simple 3-4 ingredient dressing and a high quality vegan protein source. Easy, effective, delicious.

1 servings

What you need

fresh dill

¼ cup fresh dill

hot sauce

2 tsp hot sauce

sauerkraut

½ cup sauerkraut

oat milk

4 tbsp oat milk

salt

1 pinch salt

red onion

¼ cup red onion

kalamata olive

¼ cup kalamata olive

carrot

½ cup carrot

firm tofu

6 ¾ oz firm tofu

apple cider vinegar

1 tbsp apple cider vinegar

arugula

hummus

3 tbsp hummus

spice blend

1 ½ tbsp spice blend

Checkout experience

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Instructions

Preheat oven to 375 F and line a baking tray with parchment paper. In a small bowl add: tofu (broken into chunks), 1 tbsp milk, pinch salt, and toss to coat. Add 1-2 tbsp Moroccan spice blend and toss to coat. Spread across baking tray and bake for 18-20 minutes or until crispy. To a salad bowl add arugula, shredded carrots, red onion, olives, dill, sauerkraut, and set aside. Add all your dressing ingredients to one bowl and whisk to combine. Pour dressing over salad and top with hot tofu. Enjoy!

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