Carb Smart Sesame-Crusted Tofu Salad
with Avocado and Creamy Sesame Dressing- Soy
- Sesame
- Egg
- Mustard
- Sulphites
- Wheat
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- May contain traces of allergens
- Egg
- Fish
- Crustaceans
Seared tofu, coated in sesame seeds, sits on top fresh spinach, avocado and tomato salad. But the best part of this tasty dish is the nutty, craveable sesame dressing!
Ingredients
1 unit
Tofu
(Contains: Soy)
1 tbsp
Sesame Seeds
(Contains: Sesame)
½ tsp
Garlic Salt
(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit
Tomato
1 unit
Avocado
2 tbsp
Tahini Sauce
(Contains: Soy, Sesame May contain traces of: Wheat, Milk, Mustard, Sulphites, Egg, Fish, Crustaceans)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Wheat, Milk, Mustard, Sesame, Soy, Sulphites, Fish, Crustaceans)
½ tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
113 g
Baby Spinach
28 g
Crispy Shallots
(Contains: Wheat)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Cooking Steps
- Add sesame seeds to a shallow bowl. Set aside.
- 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.) Using a fork, poke tofu all over.
- Season tofu with 1/2 tsp (1 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil, then tofu. (NOTE: Cook tofu in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.
- Using tongs and working one piece at a time, transfer tofu to the plate with sesame seeds. Coat one side with sesame seeds, then transfer tofu, seed side up, to an unlined baking sheet. Repeat with remaining tofu.
- Roast in the middle of the oven until golden, 8-10 min.
- Meanwhile, cut tomato into 1/2-inch pieces.
- Peel, pit, then cut avocado into 1/2-inch pieces.
- Add tahini sauce, mayo, 2 tbsp (4 tbsp) water, 1/4 tsp (1/2 tsp) sugar and half the vinegar (use all for 4 ppl) in a large bowl. Whisk to combine. Season with salt and pepper.
- Add spinach, avocados and tomatoes. Toss to combine.
- Slice tofu.
- Divide salad between plates, then top with crispy shallots.
- Divide tofu between plates.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu in the same way the recipe instructs you to season the chicken breasts.
Cook tofu in the same way the recipe instructs you to cook the chicken breasts.
