Tomato & Avocado Salad with Crispy Tofu

16 minutesPrep time

8 minutesCook time

724 cal.Per serving

Ingredients for 1

3 oz

Tofu (firm)

Egg

1 tbsp

Flour (all-purpose)

2 tbsp

Bread crumbs (plain)

2 handfuls

Iceberg lettuce

1/4 cup

Cherry tomatoes

1/2

Avocado

1 tbsp

Greek Yogurt (plain)

1 tsp

Mayonnaise

1/4

Lemon

3 tbsp

Olive oil

Frying pan, Stovetop, Knife

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!