Name: Curry Spice Tofu Salad with Zucchini and Cabbage
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 200 g firm tofu, drained and pressed; 150 g baby spinach; 100 g zucchini, thinly sliced; 100 g green cabbage, shredded; 2 tbsp olive oil; 2 tsp curry powder; 1 tsp honey (or maple syrup for vegan); to taste Salt and pepper; for garnish Fresh mint leaves (optional); Cracked black pepper (optional)

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Curry Spice Tofu Salad with Zucchini and Cabbage

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Get ready to enjoy a refreshing and vibrant salad featuring baby spinach, zucchini, and cabbage, beautifully topped with flavorful tofu. This dish is dressed with a delightful curry spice blend, adding warmth and depth to every bite. For a pop of freshness and added zest, finish with fresh mint and a sprinkling of cracked black pepper. Feel free to mix in your favorite vegetables or adjust the spices to suit your taste!

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Nut-Free

Cuisine: Asian Fusion

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g firm tofu, drained and pressed
150 g baby spinach
100 g zucchini, thinly sliced
100 g green cabbage, shredded
2 tbsp olive oil
2 tsp curry powder
1 tsp honey (or maple syrup for vegan)
to taste Salt and pepper
for garnish Fresh mint leaves optional
Cracked black pepper optional

Equipment

Heatproof mixing bowl
Chef's knife
Non-stick frying pan
Cooking spatula
Deep serving bowls

Method

Begin by cutting the pressed tofu into bite-sized cubes.
In a mixing bowl, combine the olive oil, curry powder, honey, salt, and pepper to create your dressing. Mix well until fully combined.
In a non-stick frying pan over medium heat, add the tofu cubes and sauté for about 8-10 minutes, or until golden brown and crispy, turning occasionally for even cooking.
In a large serving bowl, layer the baby spinach, shredded cabbage, and sliced zucchini.
Once the tofu is ready, add it to the salad bowl.
Drizzle the curry dressing over the salad and gently toss to combine all the ingredients.
Garnish with fresh mint leaves and a sprinkle of cracked black pepper before serving.

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 15gFat: 22gSodium: 250mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 2880IUVitamin C: 50mgCalcium: 240mgIron: 3.5mg

Notes

Feel free to swap the tofu for grilled chicken or chickpeas for a protein boost! If you'd like a bit of crunch, add some roasted seeds. This salad is perfect for meal prep; simply store leftovers in an airtight container in the fridge for up to 2 days. Enjoy it as a refreshing main dish or a delightful side—it’s versatile and so easy to make!

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Curry Spice Tofu Salad with Zucchini and Cabbage