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Protein Tofu Salad


30 minutes


2 persons


  • 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


  • 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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