Today I’m here with a healthy recipe for dry rub tofu salad. It’s zingy, spicy and perfect for getting your New Year off to a good start! There’s definitely no lack of flavour around here, read on for the recipe!
As a vegetarian, getting enough protein is super important. It isn’t difficult if you eat a wide variety of foods and it’s definitely not necessary to eat meat to get enough. Tofu is a GREAT source of protein, it’s extremely healthy, and although slightly bland on it’s own, it’s an ingredient I like to think of as a “blank canvas”. It will absorb and welcome any flavour you add to it which makes it the perfect base for a dry rub mix.
I teamed up with Cole & Mason again for this recipe, who I absolutely loved working with late last year to bring you my Orange and Rosemary upside down cake. The quality of their ingredients help turn this dish into something really special. When you add the spice mix to the tofu, the longer you let it sit before you cook it, the more intense the flavour will be. I recommend you let it sit for a minimum of 15 minutes, but if you could leave it for an hour or more, that would be even better!
The dressing doubles as a dipping sauce which is a fun way to eat the tofu. Soy sauce, maple syrup and lime with just a little chilli come together perfectly in a sauce which perfectly compliments the crispy, spicy tofu. Top with crushed peanuts, fresh corriander and more chilli and you have heaven in a bowl!
This post is sponsored by Cole & Mason. All opinions are my own, I will only ever write about products I genuinely love.
Dry Rub Tofu Salad with Chilli Lime Dressing
Protein packed tofu is spiced up in this delicious dry rub tofu salad, perfect for a healthy new year!
1/4 teaspoon Ground Coriander,
1/4 Teaspoon Ground Cumin,
1/2 Teaspoon Ground Cinnamon,
1 Teaspoon Ground Ginger,
1 Teaspoon Garlic Powder,
1/4 Teaspoon Crushed Chilli Flakes,
1/4 Teaspoon Ground Cardomom,
Pinch of Ground Cumin,
Pinch of Sea Salt.
Salad and Dressing:
200g Tofu – cut into 1/2 inch thick slices,
Mixed Salad Leaves,
2 Tablespoons Soy Sauce,
2 Teaspoons Maple Syrup,
Spritz of Fresh Lime Juice from a wedge,
1/2 Small Red Chilli, chopped,
Fresh Coriander, Chopped,
1. Dry the tofu thoroughly with kitchen paper and cut into rectangles no more than 1/2 inch thick. Coat in the spice mix and allow to sit for at least 15 minutes. The longer you can let it sit the better.
2. Mix all the ingredients for the dressing in a small bowl and set aside to infuse until you are ready to eat the salad. The more chilli you add and the longer you let it infuse, the spicier it will be.
3. Heat 1 Tablespoon of Olive oil in a frying pan and add the tofu, cook for 4-5 minutes on each side, until it is golden brown and crispy.
4. Arrange the salad leaves in a bowl, add the tofu, top with more chopped chilli, fresh coriander, chopped spring onions and crushed peanuts. Add some dressing and keep more to the side as a dipping sauce for the tofu.