Summer Smoky Tofu Lettuce Tomato (Printable)
Smoky spiced tofu with crisp lettuce, juicy tomatoes, and fresh vegetables in a zesty lemon dressing
# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, pressed
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Vegetables
08 - 1 head romaine or butter lettuce, washed and torn into bite-size pieces
09 - 3 medium ripe tomatoes, sliced or chopped
10 - 1 small red onion, thinly sliced
11 - 1 avocado, sliced (optional)
12 - 1 small cucumber, sliced
→ Dressing
13 - 3 tbsp extra-virgin olive oil
14 - 2 tbsp lemon juice
15 - 1 tsp Dijon mustard
16 - 1 tsp maple syrup
17 - Salt and pepper to taste
→ Garnish
18 - 2 tbsp fresh chives or parsley, chopped
# How to Make It:
01 - Cut the pressed tofu into 1/2 inch thick slices or cubes for even cooking.
02 - In a bowl, toss the tofu with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Heat a non-stick skillet over medium heat. Add the tofu and cook for 3-4 minutes per side until golden and lightly crisp. Remove from heat and let cool slightly.
04 - In a large salad bowl, combine lettuce, tomatoes, red onion, avocado (if using), and cucumber.
05 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper until emulsified.
06 - Drizzle the dressing over the salad and toss gently to combine, ensuring all vegetables are lightly coated.
07 - Top the salad with warm smoky tofu pieces.
08 - Sprinkle with fresh chives or parsley and serve immediately.
# Expert Advice:
01 -
- The smoky tofu transforms plain lettuce into something craveable and substantial
- It comes together in under 30 minutes while keeping your kitchen cool
- The warm spiced tofu against crisp cold vegetables creates this perfect temperature contrast that feels restaurant special
02 -
- Press your tofu thoroughly even 10 minutes under something heavy makes a huge difference in texture
- Do not overcrowd the pan when searing tofu or it will steam instead of crisp
- The salad needs to be served right after adding the warm tofu or the contrast is lost
03 -
- Cut your tofu and vegetables to similar sizes so every forkful has a bit of everything
- Let the tofu rest for a minute after cooking so it develops a slight crust that will not break when tossed