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Photo: Victor Protasio
Active Time:25 minsTotal Time:55 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:55 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil3tablespoonsfresh lemon juice1teaspoonground cumin1teaspoonground coriander¾teaspoonsalt1(14 ounce) packageextra-firm tofu, patted dry and cubed (3/4-inch)2tablespoonstahini4cupschopped romaine lettuce2cupspeeled, seeded and chopped cucumber2medium plum tomatoes, seeded and chopped½cupfinely chopped red onion
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
3tablespoonsfresh lemon juice
1teaspoonground cumin
1teaspoonground coriander
¾teaspoonsalt
1(14 ounce) packageextra-firm tofu, patted dry and cubed (3/4-inch)
2tablespoonstahini
4cupschopped romaine lettuce
2cupspeeled, seeded and chopped cucumber
2medium plum tomatoes, seeded and chopped
½cupfinely chopped red onion
DirectionsCombine oil, lemon juice, garlic, cumin, coriander and salt in a large zip-top plastic bag. Add tofu; seal the bag and gently shake to combine. Refrigerate for at least 30 minutes or up to 2 hours.Heat a large nonstick skillet over medium-high heat. Remove the tofu from the marinade using a slotted spoon; reserve the marinade in the bag. Cook the tofu until browned on the bottom, 4 to 5 minutes. Flip and cook until browned on the other side, 4 to 5 minutes.Pour the reserved marinade into a large bowl. Add tahini and whisk to combine. Add lettuce, cucumber, tomatoes and onion; toss to coat. Top the salad with the warm tofu.Originally appeared: EatingWell.com, February 2021
Directions
Combine oil, lemon juice, garlic, cumin, coriander and salt in a large zip-top plastic bag. Add tofu; seal the bag and gently shake to combine. Refrigerate for at least 30 minutes or up to 2 hours.Heat a large nonstick skillet over medium-high heat. Remove the tofu from the marinade using a slotted spoon; reserve the marinade in the bag. Cook the tofu until browned on the bottom, 4 to 5 minutes. Flip and cook until browned on the other side, 4 to 5 minutes.Pour the reserved marinade into a large bowl. Add tahini and whisk to combine. Add lettuce, cucumber, tomatoes and onion; toss to coat. Top the salad with the warm tofu.
Combine oil, lemon juice, garlic, cumin, coriander and salt in a large zip-top plastic bag. Add tofu; seal the bag and gently shake to combine. Refrigerate for at least 30 minutes or up to 2 hours.
Heat a large nonstick skillet over medium-high heat. Remove the tofu from the marinade using a slotted spoon; reserve the marinade in the bag. Cook the tofu until browned on the bottom, 4 to 5 minutes. Flip and cook until browned on the other side, 4 to 5 minutes.
Pour the reserved marinade into a large bowl. Add tahini and whisk to combine. Add lettuce, cucumber, tomatoes and onion; toss to coat. Top the salad with the warm tofu.
Originally appeared: EatingWell.com, February 2021
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Nutrition Facts(per serving)331Calories26gFat13gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
