Ingredients
Equipment
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
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!