Ingredients
Equipment
Method
- Begin by preparing the dressing. In a mixing bowl, combine the olive oil, orange juice, ground cumin, honey (if using), apple cider vinegar, and a pinch of salt. Whisk until emulsified and set aside.
- In a non-stick frying pan over medium heat, add the cubed tofu. Cook for about 5–7 minutes until golden and crispy on all sides, gently turning to avoid sticking.
- While the tofu is cooking, chop the romaine lettuce, dice the avocado, and prepare the corn if using fresh.
- In a large mixing bowl, combine the romaine, corn, and diced avocado.
- Once the tofu is done, add it to the salad mixture. Pour the dressing over the salad and toss gently to combine, ensuring everything is well coated.
- Serve in individual bowls and garnish with chopped parsley and cracked black pepper to taste. Enjoy immediately for best flavor and texture!
Nutrition
Notes
Feel free to get creative with this salad! You can swap out the tofu for grilled chicken or chickpeas for variety if desired. Add nuts or seeds for extra crunch, and experiment with different dressings if you're feeling adventurous. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but it's best to keep the avocado separate to prevent browning. Enjoy making this vibrant, nourishing dish that will impress family and friends alike!