Summer Smoky Tofu Lettuce Tomato (Printable)

Smoky tofu pairs with crisp lettuce and ripe tomatoes in this light summer dish.

# What You Need:

→ Tofu

01 - 14 oz firm tofu, pressed
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Vegetables

08 - 1 head romaine or butter lettuce, washed and torn into bite-size pieces
09 - 3 medium ripe tomatoes, sliced or chopped
10 - 1 small red onion, thinly sliced
11 - 1 avocado, sliced
12 - 1 small cucumber, sliced

→ Dressing

13 - 3 tbsp extra-virgin olive oil
14 - 2 tbsp lemon juice
15 - 1 tsp Dijon mustard
16 - 1 tsp maple syrup
17 - Salt and pepper to taste

→ Garnish

18 - 2 tbsp fresh chives or parsley, chopped

# Directions:

01 - Cut the pressed tofu into 1/2 inch thick slices or cubes for even cooking.
02 - In a bowl, toss the tofu with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Heat a non-stick skillet over medium heat. Add the tofu and cook for 3–4 minutes per side until golden and lightly crisp. Remove from heat and let cool slightly.
04 - In a large salad bowl, combine lettuce, tomatoes, red onion, avocado, and cucumber.
05 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper until emulsified.
06 - Drizzle the dressing over the salad and toss gently to combine.
07 - Top the salad with warm smoky tofu pieces. Sprinkle with fresh herbs, and serve immediately.

# Expert Tips:

01 -
  • The smoky tofu adds a satisfying bite that makes this salad feel substantial
  • It comes together in under 30 minutes with minimal cooking
  • Perfect for those nights when you want something fresh but filling
02 -
  • Hot tofu straight from the pan wilts delicate lettuce, so let it rest for a few minutes before adding
  • Overcrowding the skillet while cooking tofu will prevent proper browning
  • The dressing tastes better after sitting for 10 minutes, so make it first
03 -
  • Use a cast iron skillet if you have one, it creates the best crust on tofu
  • Massage the avocado slices with a little lemon juice to prevent browning
  • Let the salad sit for 5 minutes after tossing to let flavors meld

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