A very easy salad with delicious crispy smoky bbq tofu that involves hardly any cooking, ingredients and time. What more reason do you need to make this roasted smoky bbq tofu salad?
What do you need?
For 2 people
- 200-250gr smoky bbq tofu
- 1/2 cucumber
- 250gr coleslaw
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp tamari
- sesame seeds
- pine nuts
How do you make the roasted smoky bbq tofu salad?
- Preheat the oven at 200 degrees
- Cut the smoky bbq tofu in cubes and put them on a baking sheet and roast in the oven for 20-30 minutes
- Make a dressing out of the lemon juice, olive oil and tamari
- Divide the coleslaw over the 2 bowls
- Cut the cucumber in slices and then in 4 parts, divide over bowls
- Pour the dressing over the salad
- Top the salad of with the tofu, sesame seeds and pine nuts
This salad is one of the easiest things to make for a low carb lunch or dinner, especially when it is nice and warm outside and you don’t feel like cooking. Why? Because there isn’t actual cooking involved, you hardly need to do any cutting and you will be done in a whim. I love those salad packs where everything is precut for you, so you can just toss it into a bowl. Especially the coleslaw because it has various typs of veggies in one package. Same goes for the tofu. I prefer to flavour my own tofu so that I know exactly which ingredients are in it and it is all natural. But sometimes we are just in such a hurry and we do want something nice and tasty. This is when I saw that Coles Australia had flavoured tofu and some of them are vegan, dairy free and gluten free, which is a big win! This Southern Smoke Infused Tofu is one of them.
So for this easy meal, you have to preheat the oven at 200 degrees to roast the tofu in. As I mentioned before, I used the Southern Smoke Infused Tofu, but you can basically pick any flavored tofu that you like or put some magic on the tofu yourself by flavoring it with your favorite ingredients. Cut the tofu in cubes and place them on a baking sheet. Roast the tofu about 20 to 30 minutes or until they are nice and crispy.
Make the dressing by mixing the olive oil, lemon juice and tamari. Cut the cucumber in slices and then in 4 parts. Divide the precut coleslaw over two bowls, followed by the cucumber. Of course you can cut your own coleslaw and carrots as well. Pour the dressing on top of the salad. When the tofu is crispy, you can divide these little crunchy goodies over the bowls as well and top it of with some sesame seeds and pine nuts to your liking.
Would you like to try more tofu recipes? Try this Mexican tofu with bean salad and sweet potato fries!