During the summer months it gets very hot here in Florida, I mean intensely hot that some days I don’t want to take long in the kitchen preparing my meals, so hearty salads are my go-to. They are also great to pack for school or work lunches. You can prepare the tofu ahead and keep refrigerated in a container with a tight-fitting lid or storage bag.
I make them loaded with fresh vegetables and then I serve them alone or with a tortilla as a hearty vegan wrap, add over Steamed Brown Rice and serve as vegan rice-bowl, or with Quinoa, fries or tortilla chips tossed with a creamy homemade salad dressing. Vegan Ranch Dressing, Vegan Blue Cheese Dressing, or my are my go-to.
Cajun Tofu Salad Recipe Ingredients
- Tofu
- Bragg’s Liquid Aminos
- Cajun/Creole Seasoning
- Avocado oil
- Lettuce
- Tomato
- Avocado
- Artichoke Hearts
- Olives
- Red Onion
- Green Onion
How To Make Cajun Tofu Salad Recipe?
Prepare And Cook Tofu
- The Cajun tofu is easy to prepare, use extra-firm or super-firm tofu. Remove tofu from the package and discard the liquid.
- Wrap tofu in a clean dish towel or paper towel and place it on a plate. Place heavy objects on the top of the tofu. You can use a cast-iron skillet, a stack of books, or cutting board.
- Wait 20 minutes, flip over, and wait another 20 minutes.
- Slice tofu into 1-inch cubes.
- Place tofu in a bowl and toss with Bragg’s Liquid Aminos and Cajun or Creole seasoning.
- Heat oil in a large skillet over medium heat. Add seasoned tofu and cook until all sides are golden brown and crisp. You might need extra oil. Remove from the heat and set aside.
Assemble Salad
Place chopped lettuce in a bowl, arrange tomato, avocado, artichoke hearts, olives, red onion, green onion, and tofu cubes. Drizzle with or your favorite salad dressing and serve immediately.
Other Vegan Summer Salads To Prepare
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Categories
- Categories: Gluten-Free, Vegan
- Course: Salad
- Cuisines: American, Soul Food
Nutrition
(Per serving)- Energy: 123 kcal / 514 kJ
- Fat: 8 g
- Protein: 6 g
- Carbs: 10 g
Cook Time
- Preparation: 20 min
- Cooking: 8 min
- Ready in: 28 min
- For: 4 Servings
Ingredients
Cajun Tofu
- 1 block tofu, pressed and cubed
- 2 tablespoons Bragg's liquid aminos, or soy sauce
- 1 teaspoon Cajun/Creole Seasoning
- 1 tablespoon avocado oil, or your favorite oil for cooking
Salad Ingredients
- 1/2 head lettuce
- 1 cup cherry tomatoes, cut into halves
- 1 ripe avocado, peeled, pitted and sliced
- 1/2 cup artichoke hearts,, (I used marinated version)
- 1/2 cup olive, slices
- 1/2 cup red onion, cut into slices
- 2 stalks green onions, cut into thin slices
- 1/4 cup Thousand Island Dressing
Instructions
To Prepare Cajun Tofu
- Remove tofu from the package and discard the liquid. Wrap tofu in a clean dish towel or paper towel and place it on a plate.
- Place heavy objects on the top of the tofu. You can use a cast-iron skillet, a stack of books, or cutting board. Wait 20 minutes, flip over, and wait another 20 minutes.
- Slice tofu into 1 or 2-inch cubes.
- Place tofu in a bowl and toss with Bragg's Liquid Aminos and Cajun or Creole seasoning.
- Heat oil in a large skillet over medium heat. Add seasoned tofu and cook until all sides are golden brown and crisp. You might need extra oil. Remove from the heat and set aside.
To Assemble Salad
- Place chopped lettuce in a bowl, arrange tomato, avocado, artichoke hearts, olives, red onion, green onion, and tofu cubes.
- Drizzle with your favorite salad dressing and serve immediately.
This salad looks mouthwatering! Definitely going to be on my lunch menus.
Thank you Ariana, I hope you enjoy.