Moroccan Tofu Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Moroccan tofu salad has become my go to dish when I want something vibrant and satisfying without spending hours in the kitchen. The beauty of it is how quickly it comes together in just forty five minutes, and it's wonderfully budget friendly since tofu and chickpeas are so affordable. I love how the preserved lemon brings this bright, authentic North African flavor that makes everything taste restaurant quality. Plus, the chickpeas pack loads of plant based protein and fiber, so you'll feel genuinely full and energized after eating it. Whether you're meal prepping for the week or need a fresh lunch idea, this salad delivers bold spice and freshness every single time.
Ella x
Ingredients
- 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
Detail level
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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