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 Yoghurt Dressing
Pan-fried until golden, and dusted with warming spice, our tofu is full of flavour! We serve it with quinoa brightened with sweetcorn, tomatoes and spring onions, and drizzle with a limey yoghurt sauce.
Ready in 20
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lime (use half)
- 110g baby tomatoes (use half)
- 1 handful of fresh coriander (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 spring onion
- 2 tsp cajun spice (use half) (cayenne pepper, cardamom, cumin, black pepper, sea salt, fennel, coriander, chilli, oregano, thyme)
- 1 pepper (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 250g spicy Mexican quinoa (use half) (67% Organic Cooked Quinoa, 16% Organic Tomatoes, 16% Organic Vegetables (Sweetcorn, Adzuki Beans, Red Peppers), Natural Flavourings, Organic Sunflower Oil, Stabilizer (Organic corn starch), Organic Onion Powder, Sea Salt, Organic Garlic Powder, Organic Cayenne Hot Pepper, Organic Turmeric)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
Nutritional Information
Calories: 567
Protein: 32g
Carbs: 48g
Fat: 25g
Ingredients
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 spring onion
- 2 tsp cajun spice (cayenne pepper, cardamom, cumin, black pepper, sea salt, fennel, coriander, chilli, oregano, thyme)
- 1 handful of fresh coriander
- 110g baby tomatoes
- 1 pepper
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 unwaxed lime
- 140g sweetcorn (sweetcorn, water, salt)
- 250g spicy Mexican quinoa (67% Organic Cooked Quinoa, 16% Organic Tomatoes, 16% Organic Vegetables (Sweetcorn, Adzuki Beans, Red Peppers), Natural Flavourings, Organic Sunflower Oil, Stabilizer (Organic corn starch), Organic Onion Powder, Sea Salt, Organic Garlic Powder, Organic Cayenne Hot Pepper, Organic Turmeric)
Nutritional Information
Calories: 564
Protein: 32g
Carbs: 47g
Fat: 25g
Cajun Tofu Salad with Yoghurt Dressing
Pan-fried until golden, and dusted with warming spice, our tofu is full of flavour! We serve it with quinoa brightened with sweetcorn, tomatoes and spring onions, and drizzle with a limey yoghurt sauce.
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Cooking Instructions
- Drain the tofu, pat dry with paper towel and slice into 8 triangles. Heat a medium frying pan with 2 tsp oil on medium heat. Once hot, add the tofu and cook for 3-4 mins, per side, until golden. Stir in half of the spice mix then remove from the heat and set aside.
- Meanwhile, heat another medium frying pan with 2 tsp oil on medium-high heat. Once hot, drain the sweetcorn and add to the pan. Cook for 3 mins, then add the quinoa and break up with a spoon. Cover with a lid and steam for 2-3 mins, until piping hot.
- Halve the tomatoes. Thinly slice the spring onions. Cut the pepper into 1cm cubes. Roughly chop the coriander. Stir everything through the quinoa and season with salt and pepper.
- Make the lime yoghurt; zest then quarter the lime. Add the zest and juice from 2 lime wedges to a bowl with the yoghurt. Add the remaining spice mix. Season with sea salt to taste. Mix well.
- Serve the quinoa topped with the tofu. Drizzle over the lime yoghurt. Garnish with the remaining lime wedges.
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