Salade tomate, avocat & tofu crispy
Très facile
Camille U.
Camille U.

Salade tomate, avocat & tofu crispy

16 minutesPréparation

8 minutesCuisson

724 kcalPar portion

Ingrédients pour 1

Tofu (nature)

3 oz

Tofu (nature)

Œuf

1

Œuf

Farine de blé

1 càs

Farine de blé

Chapelure

2 càs

Chapelure

Laitue iceberg

2 poignées

Laitue iceberg

Tomate cerise

1/4 cup

Tomate cerise

Avocat

1/2

Avocat

Yaourt Grec

1 càs

Yaourt Grec

Mayonnaise

1 càc

Mayonnaise

Citron jaune

1/4

Citron jaune

Huile d'olive

3 càs

Huile d'olive

Ustensiles

Poêle, Plaques de cuisson, Couteau

recette

  • Étape 1
    Slice the tofu into slabs.
  • Étape 2
    Place the breadcrumbs in a wide, shallow dish. Add a pinch of paprika, if desired.
  • Étape 3
    Prepare 2 more wide, shallow dishes: 1 with flour & 1 with beaten egg. Dip the tofu strips in the flour, then the egg.
  • Étape 4
    Finally, dip the tofu strips in breadcrumbs. Set aside.
  • Étape 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.
  • Étape 6
    Meanwhile, prepare the sauce. In a bowl, mix together the Greek yogurt, mayo & lemon juice. Season with salt & pepper.
  • Étape 7
    Wash & halve the cherry tomatoes.
  • Étape 8
    Peel & slice the avocado into cubes.
  • Étape 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!