Summer Smoky Tofu Lettuce Tomato (Printable)
Crisp lettuce and juicy tomatoes meet golden smoky tofu in this vibrant summer dish.
# What You'll Need:
→ Smoky Tofu
01 - 14 oz firm tofu, pressed and cut into 1-inch slices or cubes
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
→ Fresh 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
→ Lemon Herb 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
→ Fresh Garnish
18 - 2 tbsp fresh chives or parsley, chopped
# Step-by-step:
01 - Slice the pressed tofu into 1-inch thick cuts or uniform cubes for even cooking.
02 - Combine tofu with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper in a bowl. Toss until thoroughly coated.
03 - Heat a non-stick skillet over medium heat. Cook the seasoned tofu for 3 to 4 minutes per side until golden brown and lightly crisp. Remove and let cool slightly.
04 - In a large salad bowl, combine the lettuce, tomatoes, red onion, avocado if using, and cucumber.
05 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper in a small bowl or jar until emulsified.
06 - Drizzle the dressing over the vegetables and toss gently to coat evenly without damaging the greens.
07 - Arrange the warm smoky tofu pieces over the dressed salad.
08 - Sprinkle with fresh chives or parsley and serve immediately while tofu is still slightly warm.
# Expert Advice:
01 -
- It comes together in under 30 minutes but tastes like something from a fancy café
- The warm spiced tofu against cool crisp vegetables is the kind of contrast that makes people ask for seconds
- Everything stays fresh for hours so it's perfect for potlucks and meal prep
02 -
- Skip the tofu pressing step and your spices will slide right off instead of creating that seasoned crust
- Letting the tofu cool for just a few minutes keeps the lettuce from wilting while still giving you that lovely temperature contrast
- The dressing tastes better after it sits for 10 minutes so make it while the tofu cooks
03 -
- Don't crowd the pan when cooking the tofu or it will steam instead of getting that golden sear
- Use the sharpest knife you have for the red onion so the slices are paper thin
- Taste the dressing before adding it to the salad, adjusting the lemon or maple syrup to your preference