Lemon Cucumber Tofu Salad
Ingredients
-
2
pieces
lemon cucumbers
-
⅓
cup
fresh dill
-
¼
cup
extra virgin olive oil
-
¼
cup
fresh lemon juice
-
2
pinches
salt
-
8
ounces
nigari extra firm tofu
-
¼
cup
pine nuts
-
½
of a large
ripe avocado
Instructions
- Toss the cucumbers, dill, olive oil, lemon juice, and salt in a medium bowl and let it marinate for at least 20 minutes.
- Cook the tofu in a well-seasoned skillet over medium-high heat with a pinch of salt until browned on one side, then toss and cook until firm and golden.
- Cut the avocado into cubes just before serving.
- Spoon the cucumbers out of the marinade into a large salad bowl, add half the remaining dressing, the cooked tofu, and half the pine nuts, then toss gently.
- Taste and adjust seasoning with more dressing or salt if needed.
- Top with avocado cubes and the remaining pine nuts before serving.
Nutrition Facts (estimated)
Servings
2 - 3
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
You might also like