Recipe Instructions:
Ingredients
Ingredient Checklist
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
¾ teaspoon salt
1 (14 ounce) package extra-firm tofu, patted dry and cubed (3/4-inch)
2 tablespoons tahini
4 cups chopped romaine lettuce
2 cups peeled, seeded and chopped cucumber
2 medium plum tomatoes, seeded and chopped
½ cup finely chopped red onion
DirectionsInstructions Checklist
Step 1
Combine oil, lemon juice, garlic, cumin, coriander and salt in a large zip-top plastic bag. Add tofu; seal the bag and gently shake to combine. Refrigerate for at least 30 minutes or up to 2 hours.
Step 2
Heat a large nonstick skillet over medium-high heat. Remove the tofu from the marinade using a slotted spoon; reserve the marinade in the bag. Cook the tofu until browned on the bottom, 4 to 5 minutes. Flip and cook until browned on the other side, 4 to 5 minutes.
Step 3
Pour the reserved marinade into a large bowl. Add tahini and whisk to combine. Add lettuce, cucumber, tomatoes and onion; toss to coat. Top the salad with the warm tofu.
