Carb Smart Dill Pickle Tofu Salad
with Croutons and Dill Pickle Cream
Another salad, you say?! But this isn't just any salad. Dill pickle cream dolloped over BBQ-seasoned tofu livens up this full plate of veggies. Quick, simple and delicious!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate count.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
1 unit(s)
Garlic, cloves
113 g
Baby Spinach
1 unit(s)
Tomato
90 mL
Dill Pickle, sliced
1 tbsp
BBQ Seasoning
½ unit(s)
Cream Cheese
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
28 g
Croutons
(Contains Milk, Wheat)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce.Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Heat a large non-stick pan over medium heat.Pat tofu dry with paper towels.Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.)Season with salt, pepper and BBQ Seasoning, then flip to coat.
When the pan is hot, add 1 tbsp oil, then tofu. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 2-3 min per side.
Meanwhile, peel, then mince or grate garlic.Cut tomato into 1/2-inch pieces.Drain pickles, reserving brine. Finely chop 2 tbsp (4 tbsp) pickles, then thinly slice remaining pickles.
Add cream cheese, chopped pickles, half the mayo and 1/2 tsp (1 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
Add mustard, remaining mayo, 1 tbsp (2 tbsp) pickle brine, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.Add tomatoes, spinach and sliced pickles to the large bowl with vinaigrette. Toss to combine.
Thinly slice tofu.Divide salad between plates. Top with tofu and croutons. Dollop dill pickle cream over tofu.
