Spicy Tofu and Clementine Salad
Preparation
35 MIN
Cooking
10 MIN
Servings
4

Spicy Tofu and Clementine Salad

Ingredients

    Tofu

  • 2 tbsp brown sugar
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • 2 tsp (10 ml) harissa
  • 1 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1 lb (450 g) firm tofu, patted dry and cubed

    Salad

  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) lemon juice
  • 8 cups (200 g) mixed lettuce leaves, torn into large pieces
  • 4 clementines, peeled and separated into segments
  • 1 orange bell pepper, seeded and cut into thin strips
  • 1 shallot, chopped
  • 1/4 cup (40 g) roasted pumpkin seeds

Preparation

Tofu

  1. In a large bowl, combine the brown sugar, oil, lemon juice, harissa, paprika and garlic powder. Add the tofu and toss gently to coat.
  2. In a large non-stick skillet over high heat, brown the tofu for 2 minutes on each side, without adding oil. Season with salt and pepper. Set aside

Salad

  1. In a small bowl, whisk the oil and lemon juice together.
  2. Divide the lettuce, clementines and bell pepper among four plates. Drizzle with the dressing. Season with salt and pepper. Top with the tofu, shallots and pumpkin seeds.