Description
A vibrant, plant-based salad blending creamy avocado, marinated tofu, chickpeas, zucchini, and herbs. Ready in 15 minutes, it’s a protein-rich, no-cook meal perfect for quick lunches or dinners.
Ingredients
1 block (450g) extra firm tofu, pressed and cubed
1 tbsp water
1 tbsp white miso paste
2 tbsp extra virgin olive oil
1 clove garlic
Juice of 1 lemon
1 tbsp apple cider vinegar
1 tbsp nutritional yeast
1 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
1 can (15oz/425g) chickpeas, rinsed
1 cup zucchini, diced
1 cup cherry tomatoes, halved
1/4 red onion, diced
1/4 cup cilantro, minced
1 avocado, cubed (save a few slices for garnish)
Instructions
Prepare the marinade in a jar: combine water, miso paste, olive oil, garlic, lemon juice, vinegar, herbs, and salt. Seal and shake until smooth. Add cubed tofu and marinate for 15 minutes.
In a large bowl, combine marinated tofu, chickpeas, zucchini, cherry tomatoes, and red onion.
Stir in cilantro and half the avocado cubes. Gently fold to combine.
Taste and adjust seasoning if needed. Garnish with remaining avocado slices before serving.
Notes
Store in an airtight container in the fridge for up to 2 days.
For a crunchier texture, add toasted pumpkin or sunflower seeds. Serve with warm naan or brown rice for a heartier meal.
- Prep Time: 15
- Category: Dinner
- Method: No cook
- Cuisine: American fusion/plant-based
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg