Summer Smoky Tofu Lettuce Tomato (Print Version)

Smoky seasoned tofu with crisp lettuce, juicy tomatoes, and zesty lemon dressing

# What You 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:

01 - Cut the pressed tofu into 1/2 inch thick slices or cubes.
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.
06 - Drizzle the dressing over the salad and toss gently to combine.
07 - Top the salad with warm smoky tofu pieces.
08 - Sprinkle with fresh herbs, and serve immediately.

# Expert Advice:

01 -
  • The warm spiced tofu against cool crunchy lettuce creates the most satisfying temperature contrast
  • It comes together in under 30 minutes but tastes like something from a fancy cafe
  • The leftovers actually hold up beautifully for lunch the next day
02 -
  • Dont skip pressing the tofu or it will steam instead of getting those gorgeous crispy edges
  • Let the tofu cool for just a minute so it stays warm but does not wilt the lettuce
  • The dressing can be made up to 3 days ahead and kept in the refrigerator
03 -
  • Cast iron skillets give the tofu an extra crispy exterior but non stick works perfectly fine too
  • If you love heat add a pinch of cayenne to the tofu spice mixture

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