Black Pepper Tofu Salad with Arugula and Zucchini
This vibrant salad combines peppery arugula with fresh zucchini, all topped with crispy tofu for a deliciously satisfying meal. The bold black pepper dressing adds a kick that elevates the dish to new heights. Feel free to adjust the level of spiciness to suit your taste, and don't hesitate to add your favorite toppings—maybe some nuts or extra herbs!
Ingredients
Equipment
Method
- Start by pressing the tofu to remove excess moisture: wrap it in a clean towel and place a heavy object on top for about 15 minutes.
- Meanwhile, prepare the salad base. In a large mixing bowl, combine arugula and sliced zucchini. Set aside.
- Once the tofu is pressed, cut it into cubes and heat the non-stick skillet over medium heat. Add vegetable oil and sauté the tofu until golden brown on all sides, about 8–10 minutes.
- Once cooked, remove the tofu from the skillet, and in the same skillet, add soy sauce and black pepper, cooking for an additional 1–2 minutes until fragrant.
- Pour the black pepper dressing over the sautéed tofu and mix until well-coated.
- To serve, place the arugula and zucchini salad in a large bowl, top with the black pepper tofu, and sprinkle with sesame seeds and chopped cilantro.
- Optional: Add walnuts or avocado for extra texture and flavor. Serve immediately and enjoy!
Nutrition
Notes
Feel free to substitute the tofu with chickpeas or tempeh for a different protein source.
If black pepper isn't your preferred spice, try a dash of cayenne or a splash of hot sauce for a unique twist!
Leftovers can be stored in the refrigerator for up to 2 days; simply reheat the tofu in a skillet to bring back its crispiness.
Enjoy making this salad your own!
If black pepper isn't your preferred spice, try a dash of cayenne or a splash of hot sauce for a unique twist!
Leftovers can be stored in the refrigerator for up to 2 days; simply reheat the tofu in a skillet to bring back its crispiness.
Enjoy making this salad your own!
