Vegetable and Tofu Salad
A quick, fresh salad with crisp vegetables, pan-seared tofu, and a simple lemon dressing. Ready in about 20 minutes, perfect for a light lunch or dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 16g
Ingredients
- 8 oz firm tofu
- 4 cups mixed salad greens (lettuce, spinach, arugula)
- 1 cup cherry tomatoes
- 1 red bell pepper
- ½ red onion
- 1 lemon
Instructions
- 1
Press the 8 oz tofu between paper towels for 2 minutes, then cut into 1/2-inch cubes. Heat 1 tbsp olive oil in a skillet over medium-high heat.
- 2
Add the tofu cubes to the skillet and cook, turning occasionally, until golden and crisp on all sides, about 8 minutes. Season with salt and pepper.
- 3
While tofu cooks, slice the 1 red bell pepper and 1/2 red onion thinly. Halve the 1 cup cherry tomatoes.
- 4
In a large bowl, combine the 4 cups mixed greens, sliced pepper, onion, and tomatoes. Add the warm tofu.
- 5
Squeeze the juice of 1 lemon over the salad, drizzle with 1 tbsp olive oil, toss well, and serve immediately.
Tools you’ll need
- skillet
- large bowl
- knife
- cutting board
- paper towels
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