Marinated Tofu Bowls with Tahini Dressing

Prep Time: 30 minutes | Active Time: 30 minutes | Yield: 4 servings

Ingredients

2 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

1 teaspoon ground cumin

1 teaspoon ground coriander

3/4 teaspoon salt

1 (14-ounce) package extra-firm tofu, drained & pressed

2 tablespoons tahini

4 cups lettuce, chopped

2 cups cucumber, chopped

2 medium roma tomatoes, chopped

Directions

1. Combine oil, lemon juice, cumin, coriander, and salt in a large zip-loc bag. Add tofu, seal the bag, and shake gently to combine. Refrigerate for 30 minutes – 2 hours to marinate.

2. Heat a large nonstick skillet over medium-high heat. Remove the tofu from the marinade using a slotted spoon, reserving the leftover marinade in the bag. Cook the tofu until browned on the bottom, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes. Remove from heat.

3. In a large salad bowl, pour in the reserved marinade. Add tahini and whisk to combine. Add 1 tablespoon of water as needed to thin dressing if desired. Add lettuce, cucumber, and tomatoes. Toss to coat. Top the salad with the tofu.

Optional tip: Serve with quinoa or brown rice.

Storage: Store leftovers in airtight containers in the fridge for up to four days.

Photo & Recipe Credit: EatingWell.com