1400 700 vegan spanish styletofuwithavocadoradishsalad horizontal

Spanish-Style Tofu

with Avocado Radish Salad & Paprika Aioli

dinner

Spring Recipes Summer Recipes Gluten-Free High-Protein Nut-Free Hearty Vegetables Tofu Dinner Quick and Easy <600 Calories Spanish Salad
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
590
FAT
41g
CARBOHYDRATES
31g
PROTEIN
28g

MAIN INGREDIENTS

  1. 1 garlic clove
  2. 1 onion
  3. 6 oz broccolini
  4. 15.5 oz Nasoya® Organic Extra Firm Tofu
  5. 1 lemon
  6. ¼ cup Follow Your Heart® Soy-Free Vegenaise
  7. ¼ tsp smoked paprika
  8. 2 radishes
  9. 1 avocado
  10. 1 tsp paella seasoning
  11. 2 oz Peppadew® peppers
  12. 2 tbsp olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Bring a large pot with a few inches of salted water to a boil. Peel and mince the garlic. Peel and slice the onion. Trim 1 inch off the broccolini. Drain the tofu and pat dry with a clean kitchen towel.

2
Make the paprika aioli

Halve and juice the lemon. Add the minced garlic, just 2 tsp lemon juice, Vegenaise, smoked paprika, and a pinch of salt to a small bowl. Stir the paprika aioli well.

3
Make the avocado radish salad

Trim and thinly slice the radishes. Halve the avocado, remove the pit, and dice the flesh. Add the remaining lemon juice, sliced radishes, diced avocado, and a pinch of salt and pepper to a medium bowl. Toss to combine.

4
Sauté the onions

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the sliced onion and a pinch of salt and pepper and cook, stirring occasionally, until browned in places, 4 to 5 minutes. Transfer the sautéed onion to a plate.

5
Crisp the tofu

Return the skillet to medium-high heat with 1 tbsp olive oil. Tear the tofu into 2 inch pieces and add to the skillet. Sprinkle with salt and pepper and cook, tossing occasionally, until browned in places, 5 to 7 minutes. Add the paella seasoning and cook another 2 to 3 minutes. Return the onions to the skillet, add the Peppadews, and cook until hot, 1 to 2 minutes.

6
Serve

Add the broccolini to the boiling water and cook until crisp-tender, 1 to 2 minutes. Drain the broccolini. Divide the Spanish-style tofu and avocado radish salad between large plates. Serve with boiled broccolini and paprika aioli for dipping. Enjoy!