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-spiced Tofu Salad & Tomato Yoghurt Dressing
A quick protein-packed salad for when you're tight on time. Nuggets of protein-rich 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
6 plants
Low sat fat
Serving size
Ingredients
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 230g red kidney beans (use half) (Rehydrated red kidney beans, water, salt.)
- 1 pepper (use half)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 1 unwaxed lime (use half)
- 1 little gem lettuce (use half)
- 1 tsp dried garlic (use half)
- 2 tsp cajun spice (use half) (cayenne pepper, cardamom, cumin, black pepper, sea salt, fennel, coriander, chilli, oregano, thyme)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 20g whole almonds (use half) (Nuts)
Nutritional Information
Calories: 606
Protein: 37g
Carbs: 43g
Fat: 29g
Ingredients
- 1 tsp dried garlic
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 unwaxed lime
- 2 tsp cajun spice (cayenne pepper, cardamom, cumin, black pepper, sea salt, fennel, coriander, chilli, oregano, thyme)
- 1 little gem lettuce
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 20g whole almonds (Nuts)
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 140g sweetcorn (sweetcorn, water, salt)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 pepper
Nutritional Information
Calories: 606
Protein: 37g
Carbs: 43g
Fat: 29g
Cajun-spiced Tofu Salad & Tomato Yoghurt Dressing
A quick protein-packed salad for when you're tight on time. Nuggets of protein-rich 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 tsp 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 half the spice blend. Season with sea salt and mix to coat.
- Make the dressing. Zest half the lime. In a small bowl, combine the yoghurt, ketchup, zest, juice from half the lime, dried garlic, the remaining spice blend, a splash of cold water and a pinch of sea salt.
- Drain and rinse the beans and sweetcorn. Trim and slice the lettuce lengthways into 8 wedges. Thinly slice the pepper. Transfer everything to a large mixing bowl. Add the remaining lime juice, the remaining cajun spice, 2 tsp 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 dressing and sprinkle with almonds.
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