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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 Nut-Free
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
530
FAT
39g
CARBOHYDRATES
30g
PROTEIN
24g

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INGREDIENTS

  1. garlic clove
  2. onion
  3. broccolini
  4. organic extra firm tofu
  5. lemon
  6. smoked paprika
  7. radishes
  8. avocado
  9. paella seasoning
  10. peppadew
  11. olive oil
  12. salt and pepper
Allergens: soy
Tools: Large nonstick skillet , Large pot
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
530
FAT
39g
CARBOHYDRATES
30g
PROTEIN
24g

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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!

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