Fresh + Filling Cold Tofu with Tomato Cucumber Salad
Looking for an easy, no cook lunch or dinner? It takes just 10 minutes to whip up this healthy cold tofu with herby diced tomato + cucumber inspired by shirazi salad.
Ingredients
- 10 ounces soft tofu regular or silken
- 1 small roma tomato see notes below for low FODMAP variation!
- 4 inch piece cucumber
- ¼ cup parsley leaves minced
- 1 tablespoon minced shallot
- 1 tablespoon fresh mint minced, or ½ teaspoon dried mint
- 1 tablespoon freshly squeezed lemon or lime juice I like lime best!
- 1 tablespoon extra virgin olive oil or your fave oil
- ¼ teaspoon salt plus more to taste
- freshly cracked black pepper
Instructions
- Carefully remove tofu from tray and place it on a piece of paper towel to drain.
- Meanwhile, remove the juicy seeds from the tomato and then dice both the tomato and cucumber and place in a small bowl.
- Add the minced parsley, shallot and mint to the bowl. Pour over the oil and juice and add 1/4 tsp of salt plus some pepper. Mix to coat the veg in the dressing.
- Place the tofu on a plate and slice. Season with salt and pepper. Pour over the salad and dressing and enjoy!
Notes
Need a low FODMAP variation? Use non-silken medium tofu and keep it to about 3/4 cup. Ditch the shallot and use just 5 cherry tomatoes instead of a whole roma. If you've got it, low FODMAP garlic flavoured oil would be great. Everything else is the same!