Description
This delicious salad combines crispy tofu with white beans, sun-dried tomatoes, and fresh basil, making it a nutritious and fulfilling dish.
Ingredients
Scale
- 14 oz tofu, drained and cubed
- ½ teaspoon red pepper flakes
- 1 teaspoon oregano
- 2 teaspoon smoked paprika
- 1 tablespoon cornstarch
- 2 tablespoon olive oil
- Salt and pepper to taste
- 15 oz white beans, drained
- 1 cup sun-dried tomatoes, chopped
- 4 cloves garlic, pressed
- ½ cup fresh basil
- 3 tablespoon olive oil
- 1 tablespoon white vinegar
- Salt and pepper to taste
Instructions
- Drain the tofu and cut it into bite-sized cubes. Toss it in a bowl with cornstarch, salt, and pepper until evenly coated.
- Heat two tablespoons olive oil in a skillet over medium heat. Add the tofu cubes and cook for about eight to ten minutes, turning occasionally, until golden and crispy on all sides. Season with smoked paprika, oregano, red pepper flakes, and fry for another minute. Set aside.
- In a large bowl combine the drained white beans, chopped sun-dried tomatoes, pressed garlic, and fresh basil.
- In a small bowl whisk together three tablespoons olive oil, white vinegar, salt, and pepper until well combined.
- Pour the dressing over the bean mixture and gently stir to coat everything evenly.
- Fold in the crispy tofu just before serving and adjust seasoning if needed.
- Serve immediately or allow the salad to rest for ten minutes for deeper flavor.
Notes
- For a more rich flavor, let the salad sit for a while before serving.
- Adjust the amount of red pepper flakes according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg