Hawaiian Tofu Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Hawaiian Tofu Salad is my go to meal when I want something refreshing and satisfying without spending all evening in the kitchen. With just forty five minutes total, you'll have a gorgeous, colorful dish on the table that feels like a vacation on a plate. The star here is definitely the crispy tofu, which I pan fry until golden, then toss with a tangy soy lime dressing that brings all those tropical flavors together. Tofu is packed with protein and all nine essential amino acids, making it perfect if you're looking to add more plant based meals to your rotation. What really draws me to this recipe is how simple it is to pull together with mostly pantry staples and how affordable tofu remains compared to other protein sources. The combination of juicy pineapple, crunchy macadamia nuts, and fresh cilantro makes every bite feel special, and honestly, it never gets old.
Ella x
Ingredients
- 400extra firm tofu
- 200 gmixed greens
- 400 mlcanned pineapple
- 150 gmacadamia nuts
- 100 gred onion
- 50 gfresh cilantro
- 20 ghawaiian chili flakes
- 80 mlsoy sauce
- 60 gbrown sugar
- 60 mlfresh lime juice
- 40 gcoconut oil
- 10 gsalt
- 5 gblack pepper
- 100 gcrushed macadamia nuts
Detail level
Instructions
- 1
In a blender or food processor, combine soy sauce, brown sugar, lime juice, chili flakes, and coconut oil. Blend until smooth.
Tip: Optional: Add a pinch of salt and black pepper for extra flavor.
- 2
Cut the tofu into small cubes and marinate for at least 15 minutes.
Tip: Optional: If using a food processor, blend the marinade ingredients until smooth for an extra creamy sauce.
- 3
In a large bowl, combine the mixed greens, pineapple, macadamia nuts, red onion, and cilantro.
Tip: Optional: Add a squeeze of fresh lime juice for extra brightness.
- 4
Add the marinated tofu to the bowl and toss to combine.
Tip: Optional: Sprinkle with crushed macadamia nuts for extra crunch.
- 5
Toss the salad again to coat the tofu evenly with the sauce.
Tip: Optional: Serve immediately, or refrigerate for up to 2 hours before serving.
- 6
Just before serving, sprinkle with salt and black pepper to taste.
Tip: Optional: Garnish with fresh cilantro or a sprig of rosemary for a pop of color.
- 7
Serve immediately and enjoy!
Tip: Optional: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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