TIME TO MAKE
30 minutes
SERVINGS
2 persons
Ingredients
1 block extra firm tofu, pressed and cubed
1/2 red pepper
2 regular tomatoes, diced
2 carrots cut into small pieces
1 cucumber cut into small pieces
4-5 olive slices
1/2 teaspoon soy sauce
1 or 1/2 Guacamole (optional)
Black pepper powder
Salt to taste
Method
Preheat the oven to 425°F (approx. 220°C) or heat a large pan.
Add the tofu cubes to a large bowl and pour in soy sauce.
Use a spatula or spoon to fully coat the tofu cubes on all sides with soy source.
Place the tofu on the lined baking sheet and bake for 25-30 minutes or until crispy. Alternatively, you can pan fry the tofu.
If pan-frying, add cooking oil to a preheated wok or pan. Let the tofu fry for one to two minutes on each side until crispy. Remove from the wok and set aside to cool.
If baking, remove the tofu from the oven when it's crispy, which should take at least 15 minutes.
Once crispy tofu is done, remove it from the wok or oven and set it aside to cool.
In a large bowl, mix all the salad ingredients together with the cubed crispy tofu.
Garnish with Oregano, chili flakes and freshly chopped thyme.
Serving Suggestion
Serve with quinoa
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