Orange Cumin Tofu Salad with Eggplant and Carrots
Welcome to a refreshing dish that celebrates the vibrant flavors of orange and cumin, featuring a delightful mix of textures. This Orange Cumin Tofu Salad is a colorful bowl brimming with nutrient-rich baby spinach, roasted eggplant, and crisp carrots, all topped with perfectly sautéed tofu. The bright and zesty dressing ties everything together while fresh cilantro adds a lovely pop of flavor. Perfect for a light lunch or a healthy dinner, feel free to adjust the ingredient quantities to suit your personal taste. Enjoy every bite!
Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- Spread the diced eggplant on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 20 minutes or until tender and slightly golden, stirring halfway through.
- In a non-stick skillet over medium heat, add the remaining tablespoon of olive oil. Sauté the cubed tofu until golden and crispy on all sides, about 8-10 minutes. Remove from heat and set aside.
- In a large mixing bowl, combine the roasted eggplant, sautéed tofu, julienned carrots, and baby spinach.
- In a small bowl, whisk together the fresh orange juice, ground cumin, and a pinch of salt and pepper. Drizzle over the salad and toss gently to combine.
- Divide the salad into bowls, top with chopped cilantro, and serve with lemon wedges on the side. Optionally, sprinkle with roasted sunflower seeds for extra crunch.
