Fattoush Salad with Tofu & Mint Dressing
Fattoush Salad with Tofu

Preparation time 20 minutes

Total time: 35 minutes

Ingredients

  1. 75 ml (1/3 cup) lemon juice
  2. 30 ml (2 tbsp.) apple cider vinegar
  3. 1g salt
  4. 454 g firm tofu
  5. 3 whole wheat pitas
  6. 60 ml (1/4 cup) mint leaves
  7. 5 ml (1 tsp.) maple syrup
  8. 7 ml (1 1/2 tsp.) Dijon mustard
  9. 1 small garlic clove
  10. 75 ml (1/3 cup) olive oil
  11. 1 small head romaine lettuce, shredded
  12. 250 ml (1 cup) cherry tomatoes, halved
  13. 2 Lebanese cucumbers, cut into rounds
  14. 1 yellow bell pepper, diced
  15. 2 green onions, finely chopped

Directions

  1. Preheat oven to 180 °C (350 °F).

  2. Mix 30 mL (2 tbsp.) lemon juice, apple cider vinegar and salt in a shallow dish to make tofu marinade. Set aside.

  3. Cut tofu into 8 slices. Cut each slice in half. Place tofu in marinade. Set aside.

  4. Line a large baking sheet with parchment paper. Tear pitas into pieces. Spread out on baking sheet and bake for 10 minutes or until golden brown.

  5. Mix mint, 45 mL (3 tbsp.) lemon juice, maple syrup, Dijon mustard and garlic in a food processor or hand blender container. Blend until smooth. Gradually add 60 mL (¼ cup) olive oil. Set aside.

  6. In a large bowl, mix lettuce, cherry tomatoes, cucumbers, pepper and green onions. Set aside.

  7. Heat 15 mL (1 tbsp.) oil in a large skillet over medium-high heat. Remove tofu from marinade and brown in the skillet for about 2 minutes on each side.

  8. Add mint dressing and pita chips to salad. Garnish with tofu and serve.


This recipe has been approvev by nutritionnits at the Montreal Heart Institut
This recipe has been approved by nutritionists at the Montreal Heart Institute.

Tada

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