Summer Smoky Tofu Lettuce Tomato (Printable)
Smoky tofu meets crisp lettuce and ripe tomatoes in this refreshing summer bowl.
# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, pressed
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Vegetables
08 - 1 head romaine or butter lettuce, washed and torn into bite-size pieces
09 - 3 medium ripe tomatoes, sliced or chopped
10 - 1 small red onion, thinly sliced
11 - 1 avocado, sliced
12 - 1 small cucumber, sliced
→ Dressing
13 - 3 tbsp extra-virgin olive oil
14 - 2 tbsp lemon juice
15 - 1 tsp Dijon mustard
16 - 1 tsp maple syrup
17 - Salt and pepper to taste
→ Garnish
18 - 2 tbsp fresh chives or parsley, chopped
# Directions:
01 - Cut the pressed tofu into 1/2 inch thick slices or cubes.
02 - In a bowl, toss the tofu with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Heat a non-stick skillet over medium heat. Add the tofu and cook for 3-4 minutes per side until golden and lightly crisp. Remove from heat and let cool slightly.
04 - In a large salad bowl, combine lettuce, tomatoes, red onion, avocado, and cucumber.
05 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.
06 - Drizzle the dressing over the salad and toss gently to combine.
07 - Top the salad with warm smoky tofu pieces, sprinkle with fresh herbs, and serve immediately.
# Expert Advice:
01 -
- The contrast between warm spiced tofu and cool fresh vegetables creates that perfect restaurant-quality texture at home
- It comes together in under 30 minutes but tastes like you spent much longer thinking about flavor balance
- The leftovers actually hold up beautifully for lunch the next day, if there are any
02 -
- Pressing the tofu is non-negotiable unless you want soggy, spice-rejecting cubes that will disappoint everyone involved
- Letting the tofu cool slightly before adding it keeps the lettuce from wilting into something sad and lukewarm
- The dressing can be made up to three days ahead and kept in the refrigerator
03 -
- Cook the tofu in two batches if your skillet is crowded to ensure proper browning
- Marinate the spiced tofu for up to an hour before cooking for deeper flavor penetration