The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cajun Tofu Salad with Tomato Yoghurt Dressing
A quick protein-packed salad for when you're tight on time. Nuggets of tofu, coated in vibrant spices and sizzled till crispy. Full-of-fibre beans, sweetcorn and crunchy lettuce and peppers join the party. The grand finale? A yoghurt dressing with garlic, lime, ketchup and even more spices.
Ready in 20
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 4 tsp cajun spice (cayenne pepper, cardamom, cumin, black pepper, sea salt, fennel, coriander, chilli, oregano, thyme)
- 460g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 unwaxed lime
- 2 little gem lettuce
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 280g sweetcorn (sweetcorn, water, salt)
- 1 tsp garlic (dried)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 pepper
- 40g whole almonds (Nuts)
Nutritional Information
Calories: 591
Protein: 36g
Carbs: 39g
Fat: 30g
Cajun Tofu Salad with Tomato Yoghurt Dressing
A quick protein-packed salad for when you're tight on time. Nuggets of tofu, coated in vibrant spices and sizzled till crispy. Full-of-fibre beans, sweetcorn and crunchy lettuce and peppers join the party. The grand finale? A yoghurt dressing with garlic, lime, ketchup and even more spices.
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Cooking Instructions
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Heat a large frying pan with 1/2 tbsp oil on medium heat. Add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden. Add half the cajun spice and season with a pinch of sea salt. Mix to coat.
- Make the yoghurt dressing. Zest 1 lime, and cut them both in half. In a small bowl combine the yoghurt, ketchup, zest, juice from 1 lime, spice blend, dried garlic, 3 tbsp cold water and a pinch of sea salt.
- Drain and rinse the beans and sweetcorn. Trim and slice the lettuce lengthways into 8 wedges each. Thinly slice the pepper. Transfer everything to a large mixing bowl with the juice from the remaining lime, the remaining cajun spice, 2 tbsp olive oil and a pinch of sea salt. Toss to combine.
- Roughly chop the almonds. Serve the salad in bowls and top with the tofu. Drizzle over the yoghurt dressing and sprinkle with almonds.
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