Baked Tofu Salad
Recipe type: Lunch
Ingredients
- 1 and ½ cups (400g) block firm tofu, drained
- For the marinade:
- 2 tablespoon rice vinegar
- 3 tablespoons garlic infused oil
- 3 tablespoons sesame oil
- 2 tablespoons tamari sauce
- dash paprika
- dash cayenne pepper
- pinch of salt and pepper
- For the salad:
- Mixed salad leaves and other low FODMAP vegetables like:
- Baby spinach
- Carrot, julienne’s
- Cucumber, peeled and chopped
- Roasted pumpkin pieces
- Toasted pumpkin seeds etc.
- For the salad dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Press excess water out of the tofu, by wrapping it in a few paper towels, then placing it on a plate with a chopping board on top of the tofu and put a couple of cans to add some more weight on it, leave for at least 15 minutes
- In the meantime mix well or blend all the ingredients for the marinade
- After the 15 minutes have passed and the tofu has lost the excess water, cut it into cubes (approximately ½ inch or 1.5 - 2 cm)
- In a container with a lid or zip up food bag, place the pressed tofu cubes and cover them with the marinade
- Let marinate for at least one hour or even overnight, mixing it together from time to time
- Preheat oven to 190°C (375°F)
- Spread out the marinaded tofu (without any marinated juices) onto a baking tray, lined with oven proof paper
- Bake in the oven for 25-30 minutes, or until puffed and the sides are a light golden brown colour
- Let it cool while you prepare the mixed salad
- In a large salad bowl, mix your favourite salad leaves, plus baby spinach, julienne’s carrots, roasted pumpkin, toasted pumpkin seeds, add the tofu and toss with the salad dressing
