Tomato & Avocado Salad with Crispy Tofu
Very easy
Camille U.
Camille U.

Tomato & Avocado Salad with Crispy Tofu

16 minutesPrep time

8 minutesCook time

724 cal.Per serving

Ingredients for 1

Tofu (firm)

3 oz

Tofu (firm)

Egg

1

Egg

Flour (all-purpose)

1 tbsp

Flour (all-purpose)

Bread crumbs (plain)

2 tbsp

Bread crumbs (plain)

Iceberg lettuce

2 handfuls

Iceberg lettuce

Cherry tomatoes

1/4 cup

Cherry tomatoes

Avocado

1/2

Avocado

Greek Yogurt (plain)

1 tbsp

Greek Yogurt (plain)

Mayonnaise

1 tsp

Mayonnaise

Lemon

1/4

Lemon

Olive oil

3 tbsp

Olive oil

Utensils

Frying pan, Stovetop, Knife

recipe

  • Step 1
    Slice the tofu into slabs.
  • Step 2
    Place the breadcrumbs in a wide, shallow dish. Add a pinch of paprika, if desired.
  • Step 3
    Prepare 2 more wide, shallow dishes: 1 with flour & 1 with beaten egg. Dip the tofu strips in the flour, then the egg.
  • Step 4
    Finally, dip the tofu strips in breadcrumbs. Set aside.
  • Step 5
    Add 2-3 tbsp olive oil to a frying pan over medium heat. When the oil starts to sizzle, add the tofu & cook for 2-3 min per side, until golden-brown. Transfer to a paper towel-lined plate & set aside.
  • Step 6
    Meanwhile, prepare the sauce. In a bowl, mix together the Greek yogurt, mayo & lemon juice. Season with salt & pepper.
  • Step 7
    Wash & halve the cherry tomatoes.
  • Step 8
    Peel & slice the avocado into cubes.
  • Step 9
    Cut the breaded tofu into pieces. Serve the iceberg lettuce topped with cherry tomatoes, avocado & breaded tofu. Season with salt & pepper, then drizzle with sauce. Enjoy!