This vegan salad dish is made up of whole, plant based ingredients that are loaded with protein and nutrients that taste AMAZING. It's a win-win, really.
This recipe is perfect for when you don’t know what to make for dinner; for when you need a quick meal that is filling and satisfying or for when you need to do some vegan meal prep for a busy week ahead.
It works both hot and cold so it’s perfect for all seasons! Additionally, it’s made up of whole, plant based ingredients that are loaded with protein and nutrients and it tastes AMAZING. It’s a win-win, really.
What’s the secret to making tofu taste good?
I promise you you’ll love this tofu, even if you’re not a tofu fan (I’d personally marry tofu if I could). The secret is to choose a very firm tofu and to press the water out of it ahead of time. I don’t own a fancy tofu press – although I should really invest in one considering how much of the stuff we go through in our house – so all I do is squeeze it a little using a towel or paper towels. If you can leave it wedged in between two plates overnight, even better.
The second part of the secret is to let it sit in a flavourful marinade in the fridge for as long as you can. With this marinade however, even 5 minutes will be enough to create a flavourful dish.
The third part is to bake your tofu. The dehydration that naturally occurs in the oven is key to creating the right, not-at-all-wobbly texture that I love.
Let me know if you try out any of these tips!
(source: Instagram @Kikismeals)
Ingredients (serves 2):
For the tofu
⌁2 blocks of firm tofu, pressed if possible
⌁1/3 cup of soy sauce or tamari (gluten free)
⌁2 heaped tbsp natural peanut butter
⌁2 tbsp maple syrup
⌁1/2 tbsp rice vinegar
⌁1 tsp garlic powder
⌁1/2 tsp cayenne pepper powder
⌁a little bit of water to thin it out IF necessary
For the salad
⌁2 cups of boiled or canned chickpeas
⌁1 large bell pepper, chopped
⌁1 medium onion, chopped
⌁1 avocado, chopped
⌁Black sesame seeds to top (optional)
For the vinaigrette
⌁2 tbsp fresh lemon juice
⌁1/2 tsp dijon mustard
⌁2 tbsp olive or walnut oil
⌁Sea salt to taste (optional)
⌁1/4 tsp garlic powder
⌁1/4 tsp onion powder
⌁1 tsp chopped parsley
The tofu: Mix the soy sauce or tamari with the peanut butter, the maple syrup, the rice vinegar, garlic powder, onion powder, cayenne pepper powder and water until it’s a smooth marinade. Chop the pressed tofu into bite-sized pieces and coat in the marinade. If you have time, let this marinade in the fridge for as long as you can (up to overnight), if not, put the tofu on a baking sheet and bake in a preheated oven at 200°C (392F) until it’s golden brown and the marinade is no longer liquid.
The vinaigrette: In a separate bowl, mix the lemon juice with the mustard, olive or walnut oil, sea salt, garlic powder, onion powder and parsley until emulsified. You can also place all ingredients in a small, sealable jar and shake until combined.
The salad: Combine the canned chickpeas with a chopped bell pepper, onion and avocado and mix well.
To finish: Pour the vinaigrette over the salad and mix well. Plate this up and top with black sesame seeds and the baked tofu.
And there you have it! A simple, delicious and quick salad, that will keep you full and satisfied until your next meal 🙂