This Spicy Red Pepper Lemon Garlic Tofu Salad is packed with so much flavor, nutrition, and ease! This is one of my favorite go to tofu marinades for quick & easy lunch salad or bowls!
Salad and bowls are definitely one of my go to lunches.
It’s so easy for me to just a roast a bunch of veggies, make some rice or quinoa, and a source of protein.
But the hardest part for me is finding a marinade for tofu or tempeh.
I hate eating bland food, but I also don’t want to overcomplicate things.
This Spicy Red Pepper Lemon Garlic Tofu Salad has been on repeat because I looove how much flavor is in it, but still how easy it is!
Main Ingredients in Spicy Red Pepper Lemon Garlic Tofu Salad:
Tofu: I used a 12 oz box of extra firm tofu!
Yogurt: Use whatever plain, unsweetened yogurt you have on hand! I like this one from Forager!
Spices: I was going for a Spicy Mediterranean vibe, so I used garlic, black pepper, cayenne pepper, chili pepper, red chili flakes, oregano, paprika, red chili flakes, and lemon juice .
Veggies: Use whatever veggies you have on hand and that you like, but I used kale, lettuce, cucumber, roasted carrots and bell pepper, tomato, and olives
Quinoa: I like how quinoa tastes with these veggies, but you could also use sweet potato or white rice!
Tahini: This is the base of the dressing! I like this one from Soon because it’s nice and runny!
How to Make Spicy Red Pepper Lemon Garlic Tofu Salad:
Preparation: Drain the water from the tofu, wrap in a paper towel, and place a heavy object on top for 20-30 minutes to press the water out. (for better texture, freeze the tofu the night before and thaw beefier these steps). Then, cut the tofu into steaks.
Preheat the oven to 400 F.
Line a baking tray with a silicone baking sheet.
Tofu: Mix the marinade ingredients in a bowl together. Dip each side of the tofu steak in the marinade and place on the baking tray. Bake for 20-30 minutes until as crispy as you like.
Salad: While the tofu is baking, chop all ingredients for the salad and make the quinoa (according to package instructions) if you haven’t already.
Prepare the dressing as well by mixing together all the ingredients.
Assemble: Massage your kale in some lemon juice and nutritional yeast.
Add the veggies, tofu, quinoa, avocado and top with the dressing!
Why is this Meal Balanced?
Protein: The quinoa and tofu are going to give us lots of satiating protein!
Carbs: The quinoa is our main source of energizing carbs here!
Fats: The avocado and tahini provide lots of sustaining fats!
Storage:
Store salad components separately in an airtight bowl for 3-4 days!
If you like This, be Sure to Try Out:
Dreamy Avocado Pesto Quinoa Salad
Spicy Red Pepper Lemon Garlic Tofu Salad
Ingredients
Tofu "Steaks"
- 12 oz extra firm tofu
- 3 tbsp yogurt
- 3 tsp garlic minced
- 1/2 tsp ginger
- 1/3 tsp black pepper
- 1 tsp cayenne pepper
- 1/2 tbsp chili pepper
- 1/2 tbsp paprika
- 1 tsp oregano
- 1/2 tbsp lemon juice
- 1 tsp red chili flakes
Salad
- 2 large handfuls Kale
- 1 handful Lettuce
- 2 tbsp lemon juice
- 1/2 Cucumber diced
- 1 cup roasted carrots
- 1 Red bell pepper julienned (roasting optional)
- 5-6 cherry tomatos halved
- 8-10 olives halved
- 1 Avocado
- 2 tbsp dried basil
Quinoa
- 2/3 cup dried quinoa
- Vegetable Broth or Water
Dressing
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp red chili flakes
- Nutritional yeast
- water to thin
Instructions
Tofu
- Drain the water from the tofu and wrap it in a paper towel.
- Place a heavy object on top for 20-30 minutes to press the water out. (for better texture, freeze the tofu the night before and thaw beefier these steps).
- Then, cut the tofu into long rectangular “steaks” by cutting about 8-10 slices along the shorter edge of the tofu.
- Preheat the oven to 400 F.
- Line a baking tray with a silicone baking sheet.
- Mix the marinade ingredients in a bowl together.
- Dip each side of the tofu steak in the marinade and place on the baking tray.
- Bake for 20-30 minutes until as crispy as you like.
Salad
- While the tofu is baking, chop all ingredients for the salad and make the quinoa (according to package instructions) if you haven’t already.
- Prepare the dressing as well by mixing together all the ingredients.
- Massage your kale and lettuce in some lemon juice and nutritional yeast.
- Add the veggies, tofu, quinoa, avocado and top with the dressing!
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