Ciao Bellas.

Whole foods. Peaceful mind. Nature inspired creations.

crunchy tofu salad

crunchy tofu salad

I'm realizing it's the end of August and AH! there were so many recipes I thought of that would've been great for summer that I haven't made yet. Enter: crunchy tofu salad. This is a great salad to satisfy the vegetarians at BBQ's and also yummy to pack in your lunch. This salad makes 4 servings.


  • 1 bag of raw broccoli florets (about 4 cups)
  • 1 block of firm tofu cut into cubes
  • Seeds from 1 pomegranate
  • 3 tablespoons of olive oil
  • 2 tablespoons of tahini
  • 2 tablespoons of fresh dill
  • 1 tablespoon of lemon (about half a lemon)
  • Dash of salt to taste


Preheat oven to 350 degrees.

Pat your block of tofu dry and then cut in small cubes.

In a bowl, mix 3 tablespoons of olive oil with the tofu and stir it around so all of the tofu pieces are covered in a layer of olive oil.

Place tofu on a pan lined with parchment paper in the oven for 25 minutes or until all sides are golden brown. I flipped mine once half way through!

Once the tofu is done, add a dash of salt to the cubes.

Mix tofu in a bowl with the pomegranate seeds and broccoli.

Toss in the dressing: lemon, dill and tahini.

Mix everything together and enjoy!

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