This dish is fast to make (10 minutes from start to finish), healthy, and delicious. Eat it alone or, for a more fuller meal, serve on top of seasoned quinoa. That’s 10 minutes from the start of prep until I was sitting down to eat. It’s a chop and toss kind of meal. Its ease and Mediterranean-inspired flavours make it a really satisfying dish to prepare. Since I ate mine for dinner, I served it over quinoa with avocado on the side. (I eat avocados all day long) But I also took some for lunch and it kept pretty well over night in the fridge. The truly great thing about this dish is that you could make it in the morning just before heading out for your day and have a freshly made lunch to eat a few hours later. It’s that quick!
Vegan Orange Tofu Salad Recipe
Ingredients
- 8 ounces firm tofu, cut into half inch cubes
- Sea salt and freshly ground pepper
- 1 medium orange (Makini suggests blood orange for its visual appeal), peeled and sliced into ¼-inch-thick half moons
- ½ cup loosely packed fresh cilantro leaves
- ¼ cup thinly sliced red onion
- ¼ mint leaves, roughly chopped
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 tsp coriander
Instructions
In a large bowl, season the tofu cubes with salt and pepper to taste.
Add the orange, onion, cilantro, oil , mint, coriander, lemon juice, and toss well.
Taste and adjust seasoning, if necessary.
Serve immediately. Enjoy!