This vibrant and wholesome salad is a perfect balance of textures and tastes, designed to satisfy your cravings while nourishing your body.
The star ingredient, tofu, is marinated to perfection, infusing it with a delightful blend of herbs and spices. Combined with creamy avocado, crisp lettuce, peppery rocket, and juicy tomatoes, each bite is a harmonious medley of flavours.
But it doesn't stop there. It's taken up a notch with homemade potato salad, featuring tender potatoes tossed in a tangy dressing with a touch of dill. This adds a comforting element to the salad, providing a creamy and satisfying base.
Ingredients
- 1 block of form tofu (I used Smoked Tofoo)
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp ginger powder
- 1.5 tsp garam masala
- 1/2 tsp coriander powder
- 1/2 head ice-burg lettuce
- Handful rocket
- 1 avocado
- 6-8 cherry tomatoes
- 1/4 cucumber Handful mixed seeds – hemp, pumpkin, sunflower seeds
- 100g potato salad (see my recipe – alternatively, you can buy a vegan shop bought potato salad)
Method
- Open the pack of tofu and dice (you do not need to press this tofu)
- Place the tofu into a colander and rinse
- Add all of the spices into a bowl and mix
- Whilst the tofu is still damp, place it into the bowl with the spice mix, stir with a spoon so that the spices have covered the tofu
- Heat up a frying pan with a sprinkle of oil, place the spiced tofu in the frying pan and fry for 8-10 minutes, constantly rotating so that it cooks evenly on all sides
- Once the tofu is crispy, place in a bowl and set aside to let cool whilst you make the salad
- To make the salad, shred the lettuce, wash the leaves, cut the tomatoes, dice the cucumber, spoon out the avo, sprinkle the seeds and add a few tbsp potato salad to the bowl
- Once you’ve got your salad looking fresh and delicious, add the tandoori tofoo on top and enjoy!