Ingredients
Equipment
Method
- Begin by pressing the tofu to remove excess moisture. Once pressed, cut it into small cubes.
- Heat the non-stick skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the cubed tofu.
- Sprinkle the curry powder evenly over the tofu and season with salt and black pepper to taste. Cook for about 10 minutes, turning occasionally, until the tofu is golden and slightly crispy. Remove from heat and let cool slightly.
- Meanwhile, in a large mixing bowl, combine the baby spinach, sliced zucchini, and diced cucumber.
- Once the tofu is slightly cooled, add it to the salad ingredients. Drizzle with the remaining tablespoon of olive oil and toss everything gently to combine.
- Finish the salad by sprinkling with fresh dill and serving with lemon wedges on the side for a refreshing squeeze of acidity.
Nutrition
Notes
Feel free to swap the tofu for chickpeas if you'd like a different protein source!
For added crunch, consider adding some seeds or nuts like sunflower seeds or almonds.
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to two days. If reheating the tofu, avoid overheating to maintain its texture. Enjoy your cooking!
For added crunch, consider adding some seeds or nuts like sunflower seeds or almonds.
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to two days. If reheating the tofu, avoid overheating to maintain its texture. Enjoy your cooking!