Making a salad that is filling, has enough protein, and actually tastes good can be pretty difficult. That’s why we keep making this one go-to sweet potato tofu salad again and again: it always hits the spot. Here is how you can make it for yourself. Lunch will never be the same.
Ingredients
- Vegetable oil
- Firm tofu
- Soy sauce
- Sesame oil
- Sweet potato
- Salt
- Pepper
- Olive oil
- Cucumber
- Tomato
- Lemon juice
- Garlic dressing
- Croutons
Directions
First, preheat your oven to a medium-high temperature. Wash and cut your sweet potato up into bite-sized pieces. Line a baking pan with parchment paper. Spread the sweet potato evenly onto the pan. Drizzle with olive oil and season with salt and pepper. Bake until golden brown.
Next, heat up vegetable oil in a pan over medium heat. Chop your tofu into bite-sized cubes and add into the warm oil. Cook until crisp on all sides. Add soy sauce and sesame oil, mixing to combine, and let cook a bit longer.
In a large bowl, combine diced cucumbers and tomatoes with garlic dressing, croutons, and lemon juice. Once the tofu and sweet potato are cooked and cooled down, add them to the large bowl and combine everything.
