Servings: 2-3 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 1 block of Firm tofu, drained and cut into small cubes
- 1 large Ripe avocado, peeled and diced
- 2 cups of Mixed greens
- 1 small Cucumber, sliced
- 1 small Red onion, thinly sliced
- 2 tablespoons of Chopped fresh cilantro
- 1 tablespoon of Olive oil
- 1 tablespoon of Fresh lime juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cubed tofu on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper to taste. Bake for 15-20 minutes until the tofu is lightly browned and crispy. Remove from the oven and set aside.
- Combine the mixed greens, sliced cucumber, thinly sliced red onion, and diced avocado in a large mixing bowl. Toss gently to combine.
- Whisk together the olive oil, fresh lime juice, salt, and pepper in a small bowl to make the dressing.
- Add the roasted tofu to the salad mixture and drizzle the dressing. Toss gently to combine.
- Sprinkle with chopped cilantro and serve immediately. Enjoy your delicious low-carb tofu and avocado salad!
Nutrition Facts
Serving Size: 1/2 of the recipe
Calories: 330
Total Fat: 27g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 240mg
Total Carbohydrates: 16g
Dietary Fiber: 10g
Sugars: 3g
Protein: 11g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Tofu and Avocado Salad
To store the low-carb tofu and avocado salad, follow these steps:
- Cover the salad with plastic wrap or an airtight lid to prevent air from getting in.
- Store the salad in the refrigerator. It should last for up to 3 days.
- When you’re ready to eat the salad again, give it a good stir to redistribute any dressing that may have settled at the bottom.
Note: Avocado can turn brown quickly when exposed to air, so eating the salad within 1-2 days is best for the best taste and appearance. If you want to prepare this salad beforehand, you can make the dressing and chop the vegetables and tofu, but please wait to add the avocado until just before serving to prevent browning.
