Salad With Crunchy Baked Tofu And Lentils

Image of Salad With Crunchy Baked Tofu And Lentils

Salad With Crunchy Baked Tofu And Lentils

By The Vegan Kind

Average rating: 5.0 • Rated by 1 user

Servings: 2

Total time: 45 min

Preparation time: 15 min

Cooking time: 30 min

Cooking methods: Tossing , Roasting

Difficulty: Intermediate

This tasty tofu salad is a packed with plant-based protein!Perfect for a lunch and perfect for dinner.


Tofu & Marinade (2 portions)

Olive Oil • 2 tbsp
Salt • 2 pinches
Black Pepper • 2 pinches
Cumin Powder • 1 tbsp
Paprika • 2 tbsp
Nutritional Yeast • 1 tbsp
Tumeric • 1 tbsp
Tofu (firm) • 200 g
Garlic Powder • 1 tbsp

Salad (2 portions)

Lettuce Mix • 150 g
1 Red Onion
Cooked Lentils (canned) • 200 g
1 Avocado (ripe)


Olive Oil Extra Virgin • 3 tbsp
Salt • 1 pinch
Black Pepper • 1 pinch
Apple Cider Vinegar • 2 tbsp
Agave • 1 tsp
Mustard Dijon • 1 tsp




Preheat the oven to 180-200 C. Press the tofu to remove the water. You can use tofu press or wrap tofu in a towel and press for 5 minutes. Cut it in small cubes.


Add it to a mixing bowl. Add olive oil, season with alls the spices and stir. The spices should create a coating around tofu. Put aside for 15 min.


Add the tofu on a baking tray (use baking paper under it) and bake for 20-30 min. From time to time mix it so the tofu cubes get brown and crispy on all sides.



In a small jar add all the ingredients. Cover up and share for 20 seconds. The dressing will be smooth and creamy once all the ingredients are combined.



Wash and dry the lettuce. Add in two individual serving bowls or plates. Drain the lentils. Cut the onion in stripes.


Add the lentils and onion on top of the lettuce on each plate. Pour the dressing on it. And top it with crunchy baked tofu. Cut avocado in two halves, slice it and set it on top of each the dish. Voila!

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