Asian Tahini Tofu Salad

Now that it is summer time I am craving salads constantly. Salads are perfect for the warmer weather. They are easy to take on the go to be enjoyed by the pool or beach while soaking up the summer sun. Salads are perfect for a refreshing lunch on a hot summer day. I make sure to fill my salads with a carb source, lots of vegetables, protein, and healthy fats in order to keep me full and make my salad enjoyable and delicious. This salad has all of these qualities and is sure to keep you satisfied and fueled for the day. This salad is full of delicious asian flavors from the sesame oil, garlic, ginger, and soy sauce. This recipe makes 1 salad.

Processed with VSCO with m5 preset

Ingredients

  • 2/5 block of firm tofu
  • lettuce
  • 1/2 small cucumber
  • 1 small carrot
  • 1/2 avocado
  • 1/2 cup cooked quinoa
  • 1 tsp cornstarch
  • 1/2 tbsp minced garlic
  • 1 tsp ginger
  • 2 tbsp soy sauce
  • 1 tbsp date syrup or maple syrup
  • 1 tbsp tahini
  • 1 1/2 tbsp rice vinegar

Directions

  • cut tofu into blocks and mix with 1/2 tbsp soy sauce, half of the garlic and ginger, and cornstarch
  • air fry for 15-18 minutes until completely crispy, you can also bake in the oven for 30-35 minutes until crispy as well but the air fryer creates a better crisp in my opinion
  • slice avocado, slice carrots, and dice the cucumbers
  • mix together remaining garlic, ginger, date syrup, tahini, and rice vinegar to make the dressing
  • combine all ingredients in a big both then top with asian tahini dressing

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