Name: Smoky Chili Tofu Salad with Kale and Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 300 g firm tofu, pressed and cubed; 150 g kale, de-stemmed and chopped; 100 g romaine lettuce, chopped; 150 g asparagus, trimmed and cut into 5 cm pieces; 2 tbsp olive oil; 2 tbsp smoked paprika; 1 tsp chili powder; to taste Salt; to taste Freshly ground black pepper; 4 tbsp cilantro, chopped; 1 lime, cut into wedges; Avocado slices (optional); Cherry tomatoes, halved (optional)

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Smoky Chili Tofu Salad with Kale and Asparagus

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Dive into a vibrant bowl of Smoky Chili Tofu Salad with Kale and Asparagus! This hearty salad features a delightful mix of fresh romaine, nutrient-packed kale, and crisp asparagus, all topped with perfectly seasoned, smoky tofu. Finished with a sprinkle of chopped cilantro and a zesty lime wedge, it's not just a meal—it's an experience! Feel free to customize the ingredients to suit your taste, and enjoy the delightful layers of flavor!

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Budget-Friendly

Cuisine: Global

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

300 g firm tofu, pressed and cubed
150 g kale, de-stemmed and chopped
100 g romaine lettuce, chopped
150 g asparagus, trimmed and cut into 5 cm pieces
2 tbsp olive oil
2 tbsp smoked paprika
1 tsp chili powder
to taste Salt
to taste Freshly ground black pepper
4 tbsp cilantro, chopped
1 lime, cut into wedges
Avocado slices optional
Cherry tomatoes, halved optional

Equipment

Baking tray
Chef's knife
Large mixing bowl
Frying pan (for sautéing pumpkin)
salad spinner

Method

Preheat your oven to 200°C (400°F).
In a mixing bowl, toss tofu cubes with olive oil, smoked paprika, chili powder, salt, and black pepper. Spread them out on a baking tray.
Bake the tofu in the preheated oven for about 20 minutes, or until golden brown and crisp, flipping halfway through for even cooking.
Meanwhile, in a frying pan over medium heat, add a splash of water and asparagus pieces. Sauté for 5 minutes or until they are bright green and tender-crisp. Remove from heat.
In a large mixing bowl, combine the chopped kale and romaine lettuce. Add the cooked asparagus and the crispy tofu once out of the oven.
Toss all the ingredients together gently until well combined.
Serve immediately, garnished with chopped cilantro and lime wedges on the side. Enjoy your fresh and smoky salad!

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 20gFat: 16gSodium: 450mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 775IUVitamin C: 40mgCalcium: 300mgIron: 4mg

Notes

Feel free to get creative—try substituting the tofu with chickpeas for a different protein! If you have leftover salad, store it in an airtight container in the fridge for up to two days, but be aware that the tofu may lose some crispness. Reheat the tofu in an oven to restore some texture before serving your next bowl. Enjoy making it your own!

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Smoky Chili Tofu Salad with Kale and Asparagus