Description
This Mediterranean-style salad is fresh, zesty, and topped with a simple green avocado dressing!
Ingredients
Units
Scale
Tofu
- 1 16 oz Extra Firm Tofu, blotted with a towel and cut into cubes
- 1/2 tsp Paprika
- 1/2 tsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp salt
- 1/4 tsp Red Pepper Flakes
Creamy Avocado Parsley Dressing
- 1/2 of an Avocado
- 3 Tbsp Vegenaise (other vegan mayos work, but Vegenaise is the best for this dressing)
- 1/4–1/2 cup Cold Water
- 1/4 cup Parsley, chopped (or sub cilantro)
- 2 tsp Lemon Juice
- 1 Clove Garlic, minced
- Few grinds of Salt, to taste
- Few grinds of Pepper, to taste
Salad
- 1/2 cup Quinoa (uncooked)
- 1 15 oz Can Garbanzo Beans
- Romaine or Green Leaf Lettuce, finely chopped
- Broccoli, chopped
- Red Cabbage, finely chopped
- Tomatoes, chopped
- Avocado
Instructions
- Drain tofu and pat dry with clean kitchen towel, then cut into squares. Toss tofu in a bowl (or the pan it will be cooking in) a drizzle of oil and everything under “Tofu” section to evenly coat. Cook tofu in medium-sized skillet on medium heat, flipping occasionally, until browned.
- Cook ½ cup quinoa in a small pot according to package directions.
- In a food processor, add everything under “Creamy Avocado-Parsley Dressing”, gradually adding water several Tbsps at a time. Process, stopping occasionally to use a spatula to scrape sides. Keep processing and adding water until dressing is a desired consistency.
- Drain and rinse garbanzo beans. In a small pot, heat garbanzos in ½ cup water and bring to a boil. Reduce heat and let simmer for 5 minutes. Then drain water.
- Meanwhile, prep the veggies.
- Arrange bowls starting with a bed of lettuce, then adding veggies, quinoa, cooked tofu, garbanzo beans, and drizzle avocado-parsley dressing on top.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: salads and bowls
- Method: stovetop
- Cuisine: American, Mediterranean