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Spiced Tofu & Avocado

Green Salad

15 mins prep.
28g Protein
8g Fiber
54g Fat

INGREDIENTS (6 Servings)

  • 3 blocks (14 oz each) extra-firm tofu
  • 3 tbsp extra virgin olive oil, divided
  • 1 tbsp steak seasoning
  • ¾ cup vegan mayonnaise
  • 3 tbsp apple cider vinegar
  • 2 romaine hearts, chopped
  • 3 medium avocados, sliced
  • 1 ½ medium cucumbers, chopped
  • ¾ cup toasted pumpkin seeds
  • 6 green onions, chopped

DIRECTIONS

  • Pat tofu dry with paper towels. Cut into ½-inch slabs.
  • In a 12-inch nonstick skillet over medium-high heat, warm 1 ½ tbsp oil 1 minute. Add half the tofu in a single layer. Sear 2 minutes until golden.
  • Sprinkle with half the steak seasoning, flip, and sear 2 minutes more. Transfer to a plate. Repeat with remaining oil, tofu, and seasoning.
  • In a small bowl, whisk mayonnaise and vinegar.
  • Divide romaine, avocado, cucumber, and pumpkin seeds into 6 bowls. Top with tofu and green onions. Drizzle with dressing.
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FOR PICKY EATERS

  • Cut tofu into bite-size cubes for crispy "tofu nuggets."
  • Serve the dressing on the side for dipping.
  • Let them build their own bowl.

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Spiced Tofu & Avocado Green Salad 6 servings
28 g 8 g 54 g
3 blocks (14 oz each) extra-firm tofu 3 tbsp extra virgin olive oil, divided 1 tbsp steak seasoning 3/4 cup vegan mayonnaise 3 tbsp apple cider vinegar 2 romaine hearts, chopped 3 medium avocados, sliced 1 1/2 medium cucumbers, chopped 3/4 cup toasted pumpkin seeds 6 green onions, chopped

Pat tofu dry with paper towels. Cut into 1/2-inch slabs.

In a 12-inch nonstick skillet over medium-high heat, warm 1 1/2 tbsp oil for 1 minute. Add half the tofu in a single layer and sear for 2 minutes until golden.

Sprinkle with half the steak seasoning, flip, and sear for 2 more minutes. Transfer to a plate. Repeat with remaining oil, tofu, and seasoning.

In a small bowl, whisk mayonnaise and vinegar.

Divide romaine, avocado, cucumber, and pumpkin seeds among 6 bowls. Top with tofu and green onions. Drizzle with dressing.