Carole Food.
salad | main dishes | tofu | vegetarian | high protein
Kebab Salad
serves:2
prep time:10
cook time:25
This is one of my favourite ways to cook tofu, it's delicious eaten as a salad but would also be great served with wraps instead!
Jump to recipeThis is one of my favourite ways to cook tofu, it's delicious eaten as a salad but would also be great served with wraps instead!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator.
What’s the best way to store this dish?
If not eating straight away I’d recommend keeping the dressing separate until just before eating!
If you’re looking for another salad, be sure to try out these recipes:
salad | main-dishes | tofu | vegetarian | high-protein
Kebab Salad
This is one of my favourite ways to cook tofu, it's delicious eaten as a salad but would also be great served with wraps instead!
serves:2
prep time:10
cook time:25
Ingredients
for the tofu and chickpeas
- 225g extra firm smoked tofu, drained
- 1 400g can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp ground garlic
- 1 tsp ground onion
- 1 tsp ground cumin
- 1/4 tsp cinnamon
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 tsp flaky salt
- 1/2 tsp ground pepper
for the pickled red onion and cabbage
- 50g red cabbage, finely sliced
- 1 small red onion, peeled and finely sliced
- 100ml apple cider vinegar/wine vinegar
for the salad
- 50g romaine lettuce, shredded
- 75g cucumber, finely diced
- 75g tomatoes, finely chopped
- 10g parsley, finely chopped
- 1-2 tbsp chilli sauce (I used sriracha)
- 4 pickled green chillies, finely chopped
for the dressing
- 75g greek yoghurt
- 1 garlic clove, crushed
- 2 tsp apple cider vinegar/wine vinegar
- Pinch of salt
- About 1 tbsp of water
Method
- Preheat your oven to 220c/200c fan.
- Mix 1 tbsp of olive oil, the spices and salt in a small bowl.
- Using a peeler, shave the tofu into thin slices. After a while it becomes a bit difficult to continue shaving the tofu, so instead, crumble the remaining tofu into small pieces. Place in a large bowl then add the spice mix and stir well.
- Place the tofu and chickpeas on a large shallow baking tray. Pour a bit of olive oil on the chickpeas and a sprinkle of salt. Place in the oven for 20-25 minutes, or until golden.
- For the pickled onion and red cabbage, in a small bowl or jar, mix together the red onion and vinegar.
- For the dressing, mix all the ingredients together in a small bowl or jar.
- In a large bowl, add the chopped lettuce, tofu, chickpeas, cucumber, tomatoes, pickled onion and cabbage. Then drizzle over the dressing. And that’s it!
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Contact
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