Tofu’s one of those ingredients that gets a bad rep but is actually super delicious. The key to making delicious tofu is to drain it (press it for at least 15 minutes to remove all the moisture) & to marinate it. When drained & marinated tofu is a great canvas for bold, awesome flavors…like this nutty tofu salad. I was inspired to Kelly’s nutty spicy tofu as a starting point, but then tweaked the ingredients based on my cravings. Here’s the dish I came up with.
Ingredients (Serves 2)
1 block extra firm tofu, drained & cubed
2 tablespoons tahini
3 tablespoons olive oil
1 tablespoon soy sauce
4 tablespoons thai peanut sauce ( I like House of Tsang), separated
1 tablespoon garlic powder
2 handfuls baby spinach (about 3 cups)
2 tomatoes, chopped
1 hass avocado, chopped
1 lime, juiced
Once the tofu block is pressed & cubed, set aside & preheat the oven to 400 degrees.
In a bowl, combine the tahini, olive oil, soy sauce, 1 tablespoon of peanut sauce & garlic powder & mix until fully integrated. Place tofu cubes in the same bowl & fully coat them; let them marinade for 15 minutes. Place marinaded tofu on a baking sheet & bake for 20 minutes until golden brown.
Now it’s time to make the salad. Place the spinach on a plate, add the tomatoes, avocado, squeeze of lime juice & top with nutty tofu. Drizzle with the remaining 2 tablespoons of peanut sauce & enjoy! You can also serve this tofu on top of pasta, with rice or your favorite grain. Buen provecho.
What’s your favorite way to enjoy tofu?