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!