High protein vegan salad recipe
Enjoy air fryer tofu in a delish way, with spicy chili oil and crunchy broccoli. Learn to make this easy Buddha bowl recipe here.
Equipment
- Air fryer
- steamer
- Food processor / chopper
Ingredients
- 100 gm broccoli florets
- 150 gm boiled chickpeas or 1 cup
- 100 gm cherry tomatoes
- handful aragula leaves
- 200 gm firm tofu cubes / extra firm
- 1 teaspoon olive oil+ soy sauce
Salad dressing
- 1 tbsp. olive oil
- 1 tbsp. chili oil
- 1 tbsp. lemon juice
- salt as per taste
Instructions
- Coat the tofu cubes with olive oil, soy sauce ,salt and lemon juice. You may also add chili flakes optionally, for a spicy tofu.
- Mix well. Meanwhile, preheat the air fryer at 160 deg C| 320 deg F for 5 minutes.
- Air fry tofu cubes at 160 deg C| 320 deg F for 8-9 minutes, in a preheated air fryer lined with perforated baking sheet. Keep it aside.
- Meanwhile, steam broccoli florets for 3-4 minutes until al dente. Keep it aside.
- Assemble the Buddha bowl in a salad bowl with chili oil sliced cherry tomatoes and aragula leaves. Mix well to serve together in a bento box pr layer it in a mason jar, if eating on the go. Serve fresh.