CAJUN TOFU LIME TAHINI SALAD
We are kicking off summer starting with this incredible vegan summer salad but not your ordinary boring salad, but this delicious high protein Cajun Tofu Lime Tahini Salad!
It is packed with flavor and is also low-carb, thanks to using tofu instead of chickpeas or beans like the majority of vegan salads call for. I used my homemade cajun spice seasoning to season the tofu, but don’t worry, in the full salad, it is not too spicy at all!!
Cajun Tofu Lime Tahini Salad
Ingredients
FOR THE SALAD
- 10 ounces extra firm tofu, pressed and patted dry if needed
- 1 tablespoon of my cajun spice seasoning or a store-bought SALT-FREE blend
- 1/4 cup (60g) coconut aminos
- 1/2 cup (70g) diced red onion
- 1/4 packed cup (20g) sliced green onion
- 1 red bell pepper diced
- 3 sticks celery, sliced
- 1/4 cup (10g) loosely packed chopped parsley
FOR THE LIME TAHINI DRESSING
- 1/4 cup runny tahini
- 1/4 cup (60g) fresh lime juice
- 1 1/2 tablespoon pure maple syrup
Instructions
- Crumble the tofu into tiny pieces and cook over a nonstick skillet for about 10 minutes or so until well browned. You will need to stir the tofu a few times during.
- Add the cajun seasoning and the coconut aminos and stir the tofu for several minutes until coated well. Remove from the heat.
- To a large bowl, add the red onion, green onion, bell pepper, celery and stir well.
- Add the cooked tofu and toss everything together.
- Make the lime tahini dressing by whisking together the ingredients. It will seem too runny/watery at first but whisk for several minutes (you must use a whisk!) and after a few minutes it will thicken up nicely. Drizzle as much of the lime tahini sauce as desired over the salad. I did not use all of it, personally.
- Taste the salad and season with salt and pepper if desired. Add the chopped parsley before serving.
- This salad is fabulous on its own or in on toast or inside tacos. It is good on several things.
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