Indian Tofu Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Indian tofu salad is one of my favorite quick weeknight meals because it comes together in just 45 minutes from start to finish. The crispy pan fried tofu gets tossed with a creamy yogurt dressing infused with warm spices like garam masala and cumin, then piled onto a bed of fresh vegetables and herbs. I love that tofu is such an affordable protein that absorbs all these wonderful Indian flavors beautifully. Plus, the greek yogurt provides probiotics that support your digestive health while keeping everything light and refreshing. It's simple enough for beginners but impressive enough to serve to guests.
Ella x
Ingredients
- 60 mlextra virgin olive oil(for marinating tofu)
- 400 gtofu(diced)
- 120 mlplain greek yogurt(for dressing)
- 80 mllemon juice(freshly squeezed)
- 20 mlghee or vegan substitute(for dressing)
- 10 ggaram masala powder(store-bought or homemade)
- 10 gcumin powder(store-bought or homemade)
- 10 gcoriander powder(store-bought or homemade)
- 10 gred chili powder(store-bought or homemade)
- 5 gsalt(or to taste)
- 1 bunchfresh cilantro leaves(chopped)
- 1 gred onion(thinly sliced)
- 2 ggreen chilies(seeded and finely chopped)
- 1 gcucumber(thinly sliced)
- 1 gcarrots(peeled and grated)
- 1 gtomato(diced)
- 20 gpumpkin seeds(toasted and chopped)
Detail level
Instructions
- 1
In a blender or food processor, combine ghee or vegan substitute, lemon juice, garam masala powder, cumin powder, coriander powder, and red chili powder. Blend until smooth.
Tip: Use a high-speed blender for a smooth dressing.
- 2
In a large bowl, whisk together yogurt and the blended dressing mixture until well combined.
Tip: Adjust seasoning as needed.
- 3
Add the diced tofu to the bowl and mix well to coat with the dressing.
Tip: Make sure the tofu is coated evenly.
- 4
In a separate bowl, combine chopped cilantro, thinly sliced red onion, green chilies, cucumber, carrots, and diced tomato.
Tip: This salad can be made ahead and refrigerated for up to 2 hours.
- 5
To assemble the salad, add the prepared vegetables to the bowl with the marinated tofu and mix well.
Tip: Garnish with toasted pumpkin seeds and serve chilled.
- 6
Chill the salad in the refrigerator for at least 15 minutes before serving.
Tip: Serve immediately for best results.
- 7
Garnish with additional cilantro leaves, if desired.
Tip: This salad is perfect for hot summer days.
- 8
Serve with naan bread or rice, if desired.
Tip: A great side dish or light lunch option.
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