This salad is a fantastic example of how to make plant-based protein truly exciting. The combination of the smoky piquillo peppers and the sweet-and-salty glazed tofu creates a dish that is both hearty and refreshing.
- Prep Time: 20 minutes
- Marinating Time: 1 hour
- Cook Time: 30 minutes
- Difficulty: Easy
- Serves: 4 people
Ingredients
- 200 g (7 oz) tofu
- 240 g (8.5 oz) chickpeas (cooked/canned)
- 1 small jar of piquillo peppers
- 3 tomatoes
- 1 cucumber
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 4 tbsp sesame oil
- 1 tbsp rice vinegar
- Salt, to taste
Instructions
Marinate and Cook the Tofu
Cut the tofu into medium-sized cubes (not too thick).
In a bowl, combine the tofu with 1 tbsp of sesame oil, the soy sauce, and the maple syrup. Let it marinate for 1 hour.
Pour the contents of the bowl into a pan and sear the tofu cubes over medium-high heat for about 10 minutes, or until nicely glazed and golden.
Prepare the Vegetables
Slice the piquillo peppers into strips.
Drain and rinse the chickpeas.
Dice the tomatoes and the cucumber into cubes.
Combine the tomatoes, cucumber, peppers, and drained chickpeas in a large salad bowl.
Assembly and Seasoning
Dress the salad with the remaining 3 tbsp of sesame oil, 1 tbsp of maple syrup, the rice vinegar, and salt to taste. Toss well to combine.
Top the salad with the warm glazed tofu cubes.
Garnish with crispy fried onions.
