Indian Tofu Salad

Name: Indian Tofu Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 ml extra virgin olive oil; 400 g tofu; 120 ml plain greek yogurt; 80 ml lemon juice; 20 ml ghee or vegan substitute; 10 g garam masala powder; 10 g cumin powder; 10 g coriander powder; 10 g red chili powder; 5 g salt; 1 bunch fresh cilantro leaves; 1 g red onion; 2 g green chilies; 1 g cucumber; 1 g carrots; 1 g tomato; 20 g pumpkin seeds

Prep: 15 minsCook: 30 mins

Prep

15 mins

Cook

30 mins

Servings

Difficulty

Easy

Gluten-FreeVeganEgg-Free

(0)

A flavorful and refreshing salad made with marinated tofu, crunchy vegetables, and a zesty Indian-inspired dressing.

Ella x

Ingredients

Servings:

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)

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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