Skip to content
15 minutes
PREP TIME
0 minutes
Cook Time
2
Serves
15 minutes
Total
INGREDIENTS
200–250 g tofu, cubed
100 g cucumber, diced
100 g cherry tomatoes, halved
50 g capsicum, diced
50 g onion, finely chopped
30 g coriander leaves, chopped
50 ml plant-based curd
10 ml lemon juice
Salt to taste
Black pepper to taste
5 ml olive oil (optional)
Use firm tofu for a better texture.
Add your favourite seasonal vegetables for variety.
Instructions
In a large mixing bowl, combine the cubed tofu, diced cucumber, halved cherry tomatoes, diced capsicum, and finely chopped onion.
Add the chopped coriander leaves to the bowl.
In a separate small bowl, mix the plant-based curd, lemon juice, salt, black pepper, and olive oil (if using).
Pour the dressing over the salad mixture and gently toss until everything is well coated.
Serve immediately or refrigerate for 15 minutes to allow the flavours to meld.