Skip to main content
Spanish-Style Tofu with Avocado Radish Salad & Paprika Aioli
2 or 4 Serving Dinner

Spanish-Style Tofu

with Avocado Radish Salad & Paprika Aioli

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
530
FAT
39g
CARBOHYDRATES
30g
PROTEIN
24g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 1 garlic clove
  2. 1 onion
  3. 6 oz broccolini
  4. 14 oz 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 (4 tbsp) olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: soy
Tools: Large nonstick skillet , Large pot
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
530
FAT
39g
CARBOHYDRATES
30g
PROTEIN
24g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

Peel and mince the garlic. Peel and thinly slice the onion(s). Trim 1 inch off the broccolini stems. Drain the tofu, pat dry, and crumble. TIP: The drier the tofu, the crispier it will get.

2
Make the paprika aioli

Halve and juice the lemon(s). Add minced garlic, just 2 tsp (4 tsp) lemon juice, Vegenaise, smoked paprika, and a pinch of salt to a small bowl. Stir the paprika aioli.

3
Make the avocado radish salad

Thinly slice the radishes. Halve the avocado(s), remove the pit(s), and dice the flesh. Add the remaining lemon juice, sliced radishes, diced avocado, and a pinch of salt and pepper to a medium bowl, and toss the avocado radish salad.

4
Sauté the onions

Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add sliced onion and a pinch of salt and pepper and cook, stirring occasionally, until onion is browned in places, 4 to 5 minutes. Transfer the sautéed onion to a plate. Bring a large pot with a few inches of salted water to a boil.

5
Crisp the tofu

Return the skillet to medium-high heat and add 1 tbsp (2 tbsp) olive oil. Add the crumbled tofu, sprinkle with salt and pepper and cook, tossing occasionally, until tofu is browned in places, 5 to 7 minutes. Add paella seasoning and cook another 2 to 3 minutes. Return the sautéed onion to the skillet, add Peppadew peppers, and cook until hot, 1 to 2 minutes.

6
Serve

Add 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 cooked broccolini and paprika aioli for dipping. Enjoy!

SIMILAR RECIPES