Smoky Chili Tofu Salad with Cabbage and Lettuce
Welcome to a delightful bowl of nutritious goodness! This Smoky Chili Tofu Salad is a vibrant mix of fresh baby spinach, crunchy cabbage, and crisp lettuce, all lovingly topped with marinated tofu. The smoky chili dressing gives it a wonderful kick, and finishing touches of fresh parsley and cracked black pepper elevate it even further. Feel free to adjust the vegetables based on what's fresh at your market or to what you have on hand!
Ingredients
Equipment
Method
- Begin by pressing the tofu to remove excess moisture. Once pressed, cut it into cubes and set aside.
- In a mixing bowl, whisk together olive oil, apple cider vinegar, smoked paprika, chili powder, honey, salt, and black pepper until well combined.
- Heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook for about 6-8 minutes, tossing occasionally until golden and crispy on all sides. Stir in half of the dressing and cook for an additional 2 minutes, until the tofu is well coated.
- In a large serving bowl, add the baby spinach, shredded cabbage, and chopped lettuce. Drizzle with the remaining dressing and gently toss until the greens are well coated.
- Top the salad with the crispy smoky chili tofu. Garnish with fresh parsley and cracked black pepper. If desired, add optional toppings like cherry tomatoes and avocado slices. Serve immediately and enjoy!
Nutrition
Notes
Feel free to swap out the tofu for chickpeas or tempeh for a different protein source.
Customize this salad with seasonal vegetables or your favorite grains; quinoa or brown rice could add nice texture too!
Store any leftovers in an airtight container in the fridge and enjoy within 2 days. The dressing should be best kept separate until serving to prevent sogginess. Reheat tofu gently in a pan before adding to the salad if preferred warm.
Customize this salad with seasonal vegetables or your favorite grains; quinoa or brown rice could add nice texture too!
Store any leftovers in an airtight container in the fridge and enjoy within 2 days. The dressing should be best kept separate until serving to prevent sogginess. Reheat tofu gently in a pan before adding to the salad if preferred warm.
