Whole30 Refreshing Tofu Salad
Brighten up your mealtime with this Whole30 Refreshing Tofu Salad, a vibrant, nutrient-packed dish that's as flavorful as it is healthy. Featuring golden-brown sautéed tofu cubes, crisp red bell peppers, crunchy cucumbers, sweet julienned carrots, and shredded red cabbage, this salad is a refreshing medley of textures and colors. Tossed with a zesty lime and olive oil dressing and topped with creamy diced avocado, toasted sesame seeds, and fresh cilantro, every bite is an explosion of flavor. The recipe is quick to prepare, taking just 35 minutes from start to finish, and it's completely Whole30-compliant, gluten-free, and vegan, making it perfect for clean-eating enthusiasts. Enjoy it as a light lunch, a side dish, or a wholesome meat-free dinner that’s both satisfying and energizing!
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 2 tablespoons extra virgin olive oil
- 1 large red bell pepper, thinly sliced
- 1 medium cucumber, sliced
- 1 large carrot, julienned
- 1 cup red cabbage, shredded
- 2 pieces scallions, thinly sliced
- 0.5 cup fresh cilantro, chopped
- 3 tablespoons lime juice
- 1 large avocado, diced
- 1 tablespoon toasted sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
Instructions
Begin by pressing the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel and place a heavy object on top. Let it sit for at least 15 minutes.
Once pressed, cut the tofu into 1/2-inch cubes.
In a large non-stick skillet over medium heat, add 1 tablespoon of extra virgin olive oil. Add the tofu cubes and sauté until golden brown on all sides, about 8-10 minutes.
Remove tofu from the skillet and set aside to cool.
In the meantime, prepare the vegetables: thinly slice the red bell pepper, slice the cucumber, julienne the carrot, and shred the red cabbage.
In a large mixing bowl, combine the bell pepper, cucumber, carrot, cabbage, scallions, and cilantro.
In a small bowl, whisk together the remaining 1 tablespoon of extra virgin olive oil, lime juice, salt, black pepper, and garlic powder.
Add the cooled tofu cubes to the vegetable mix.
Drizzle the dressing over the tofu and vegetables and toss everything gently to combine.
Transfer the salad to serving plates and top with diced avocado and toasted sesame seeds.
Serve immediately and enjoy this refreshing, Whole30-approved tofu salad.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1375 mg | 60% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 26.8 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 910 mg | 70% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3325 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
