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Tofu Salad

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Sometimes I like raw tomatoes a lot and sometimes they make me gag. There is no way of knowing how I’ll feel when so it’s kind of like a weird game of vegetable (hey, fruit!) roulette that I like to play.

Life on the edge. You know me.

Anyway, this nice lady has been setting up shop in a parking lot along my 5K route and selling tomatoes out of her trunk and this for some reason makes me really want tomatoes so I made this.

There are really only two ways to do tofu and those ways are 1) fried and 2) baked. Since I finally accepted the fact that I’m never going to use my personal deep fryer and donated it to Salvation Army, my only at-home option is to bake my tofu. This is probably for the best.

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The key to quality baked tofu is to press the water out first so it’s dry enough to get crispy. You can do this between paper towels, but the best option is to buy a tofu press. Trust me.

That’s the most work you’ll do for this dish. The rest is a simple mix of tomatoes, celery, walnuts, lemon juice and some spices.

Tofu Salad

Ingredients

  • 1 block extra firm tofu, pressed
  • 1 cup chopped tomatoes
  • 1 cup chopped celery
  • juice of 1 lemon
  • 2 tablespoons olive oil
  • salt & pepper to taste

Instructions

  1. Preheat oven to 425 degrees
  2. Slice pressed tofu block into segments (about 8-10 slices)
  3. Grease a baking sheet with nonstick spray and arrange tofu slices
  4. Sprinkle with seasoning of choice (salt and pepper is fine, but I also used Trader Joe’s 21 Seasoning Salute on mine) and bake for about 10-12 minutes on each side or until brown and crispy
  5. Chop tofu into cubes and combine with vegetables, olive oil and lemon juice

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I just ate this over quinoa while watching the Real Housewives of Atlanta post-show show AGAIN so at least I made one good decision today. Is it just me or are they looping this special 24 hours a day?

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