Tofu and Avocado Salad
A fresh, colorful salad with crispy tofu, creamy avocado, crunchy radishes, and purple cabbage, tossed in a simple soy-lime dressing. Perfect for a quick and healthy dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 380
- Protein
- 18g
Ingredients
- 14 oz firm tofu
- 1 large avocado
- 1 cup corn kernels
- 4 medium radishes
- 2 cups purple cabbage
- 2 cups cooked quinoa
- 2 tbsp soy sauce
- 1 whole lime
Instructions
- 1
Press the 14 oz tofu for 10 minutes, then cut into 1-inch cubes. Toss with 1 tbsp soy sauce and set aside.
- 2
Heat 1 tbsp oil in a skillet over medium-high. Add tofu cubes and cook until golden and crisp on all sides, about 8 minutes. Set aside.
- 3
In a large bowl, combine 2 cups cooked quinoa, 1 cup corn kernels, 2 cups shredded purple cabbage, and 4 thinly sliced radishes.
- 4
Slice 1 avocado and add to the bowl along with the crispy tofu.
- 5
Whisk together 1 tbsp soy sauce, juice of 1 lime, and 2 tbsp olive oil. Pour over salad and toss gently to combine.
- 6
Serve immediately, garnished with extra lime wedges if desired.
Tools you’ll need
- Skillet
- Large bowl
- Knife
- Cutting board
- Measuring spoons
- Citrus juicer
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