Tofu Avocado Salad with Fresh Herbs
This tofu avocado salad is full of green goodness, healthy fat, protein, and a ton of flavor. The texture is amazing, and you can’t stop eating it! It can be a perfect lunch or a light dinner.
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: 2 1x
- Category: Salad
- Cuisine: Vegan
Ingredients
Scale
- 150g firm tofu
- 150g cucumber
- 1 avocado
- handful of arugula
- 1–2 spring onions
- few sprigs of dill
- 1 tbsp nutritional yeast
- 2 tsp extra virgin olive oil
- a squeeze of lemon (1/2 lemon)
- salt and black pepper to taste
Instructions
- Lightly press and pat dry tofu with paper towels. Dice it into 1/2cm cubes and put it into the mixing bowl. Add nutritional yeast, olive oil, and a squeeze of lemon, salt, and black pepper. Mix everything well and set aside while you’re preparing the vegetables.
- Dice the cucumber as you diced the tofu. Roughly chop the arugula and finely chop the spring onion and the dill. Add the vegetables to the tofu.
- Lastly, cut the avocado in half and remove the seed. Make horizontal and vertical incisions about 1/2cm apart. Scoop out the flesh and add it to the salad.
- Mix the salad until combined. Serve and enjoy!
Nutrition
- Calories: 321
- Sugar: 3.2g
- Sodium: 311mg
- Fat: 27.6g
- Saturated Fat: 5.5g
- Carbohydrates: 14.7g
- Fiber: 8.5g
- Protein: 9.7g
- Cholesterol: 0mg