Vegan Tofu Strawberry Salad
Ingredients
- 1 packet of extra firm tofu
- 1/4 cup nutritional yeast
- garlic powder
- salt and pepper to taste
- 4 cups of spinach
- 1 cup of strawberries
- 1/2 cup pepitas
- 1/2 red onion
- 2 lemons (juice only)
Dressing
- 1/2 cup hummus
- 1/4 cup balsamic vinegar
- 1 tbsp lemon juice
Preparation
Freeze packaged tofu overnight and defrost first thing in the morning until thawed and soft again.
Press tofu using a tofu press or a cloth and two cutting boards to get excess water out. Meanwhile, slice strawberries and onion. Place sliced onion in a small bowl and add lemon juice, let it soak until it is time to add to the salad.
Cut tofu into cubes and sprinkle with garlic powder, salt, and pepper. Add nutritional yeast to a mixing bowl and use it to coat the tofu lightly.
Place tofu in an air fryer at 350 degrees for 25 minutes, flipping them halfway.
If pan frying, add 1 tablespoon of oil to a pan on medium heat and pan fry on each side for 7-10 minutes until golden brown. Add oil as needed throughout the cooking process.
Whisk hummus, lemon juice, and balsamic vinegar together until smooth. Add spinach, sliced strawberries, onions, tofu, and pepitas to a mixing bowl. Add dressing and toss the salad.
