Maria .Recipes Keto Enthusiast, Indian Food Lover

Tofu Tahini Salad

Raw cabbage is delicious for salads. And when combined with sauteed tofu and a tahini dressing, it makes an amazing meal. Even my mom, who is a bit skeptical about cabbage, kept saying it was amazing!

  • 1 cup shredded cabbage (70 g)
  • 1/2 cup shredded purple cabbage (35 g)
  • 125 g firm tofu
  • 1/8 tsp salt (or more to taste)
  • 1/8 tsp black salt (kala namak) (sub for regular salt if not available)
  • 1 tbsp coconut oil
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 garlic clove (or less, to taste)
  • 1 tbsp tahini
  • Stevia or other sweetener to taste
  • 2-3 tbsp water
  • Spicy Paprika, Black pepper
  • Process
    1. In a pan over medium-high heat, melt the coconut oil. Add the cubed tofu with the black salt and some black pepper, and fry for 10-15 minutes until it is golden and slightly crunchy.
    2. Meanwhile, chop the cabbabe.
    3. Mix all the other ingredients except the paprika to make the dressing. If you aren’t a big garlic fan, leave it in a big chunk and let it infuse, then take out before eating.
    4. Add half of the dressing to the cabbage and mix well to cover it.
    5. Once the tofu is done, serve on top of the cabbage, add the rest of the dressing and some paprika, and serve while it is still warm.
  • Nutritional information, for the whole recipe
    • 556 kCal
    • 9.4 g net carbs, 7.3 g fiber, 16.7 g total carbs
    • 46.9 g fat
    • 25.2 g protein
Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.