Spicy Red Pepper Lemon Garlic Tofu Salad
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!
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!