Moroccan Tofu Salad

Name: Moroccan Tofu Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 ml extra virgin olive oil; 30 ml red wine vinegar; 20 ml lemon juice; 40 g olive tapenade; 1 piece chopped fresh parsley; 1 piece chopped fresh mint; 200 g tofu; 100 g canned chickpeas; 200 g diced cucumber; 150 g diced bell pepper; 100 g diced red onion; 40 g pickled preserved lemon; 20 g crushed paprika; 20 g crushed cumin; 10 g salt; 10 g black pepper

Prep: 15 minsCook: 30 mins

Prep

15 mins

Cook

30 mins

Servings

Difficulty

Easy

Gluten-FreeVeganEgg-Free

(0)

A flavorful and refreshing salad from Morocco, featuring crispy tofu, crunchy vegetables, and tangy preserved lemon.

Ella x

Ingredients

Servings:

60 mlextra virgin olive oil
30 mlred wine vinegar
20 mllemon juice
40 golive tapenade
1 piecechopped fresh parsley
1 piecechopped fresh mint
200 gtofu
100 gcanned chickpeas
200 gdiced cucumber
150 gdiced bell pepper
100 gdiced red onion
40 gpickled preserved lemon
20 gcrushed paprika
20 gcrushed cumin
10 gsalt
10 gblack pepper

Instructions

1
Preheat the oven to 200°C (400°F). Wrap the tofu in kitchen paper and bake for 20 minutes.
Tip: Use a wire rack to promote even toasting.
2
In a blender or food processor, combine the olive oil, red wine vinegar, lemon juice, and olive tapenade. Blend until smooth.
Tip: Adjust the seasoning as needed.
3
In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, and pickled preserved lemon.
Tip: Mix well to combine.
4
Once the tofu is done, remove it from the oven and crumble it into small pieces.
Tip: Add to the bowl with the chickpea mixture.
5
Stir in the parsley, mint, paprika, cumin, salt, and black pepper.
Tip: Taste and adjust the seasoning.
6
Pour the dressing over the salad and toss to combine.
Tip: Serve immediately.

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