Vegan Herby Lemon Tofu Salad Bowl
Join me in crafting the ultimate Vegan Herby Lemon Tofu Salad Bowl! Bursting with tangy lemon zest , fragrant herbs, and hearty lentils, it's a celebration of vibrant flavors and wholesome goodness!...
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Cooking tools:
- Microplane
- Tofu press
- Oven
- Stove
- Baking sheet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Serving bowl
Ingredients
- 9.8 oz quinoa, cooked and cooled
- 7 oz lentils, cooked
- 5.2 oz cherry tomatoes, chopped
- 1 cucumber, diced
- 4 tbsp parsley, chopped
- 4 tbsp mint, chopped
- 1 stalk green onion, chopped
- 3 tbsp lemon juice
- 2 tsp olive oil
- salt to taste
- 1 lb extra firm tofu, chopped into cubes
- zest of 1 lemon
- 6 tbsp lemon juice
- 2 tsp dried thyme
- 2 tsp baby capers, chopped
- 2 small cloves garlic, minced
- salt
- pepper
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