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.
Crispy Tofu & Avocado Salad with Tahini Drizzle
We coat protein-rich tofu in savoury tahini and miso dressing, pan-fry until golden and then toss with spinach, crunchy cabbage and creamy avocado. A filling and bright salad for those hot summer days. Who thought a salad could be this satisfying?
Ready in 20
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 1 handful of fresh coriander (use half)
- 80g baby spinach (use half)
- 1 red cabbage (use half)
- 1 unwaxed lime (use half)
- 2 tsp pumpkin seeds (use half)
- 2 spring onion
- 1 tbsp maple syrup (use half)
- 2 tbsp tahini (use half) (Sesame)
- 1 avocado (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 606
Protein: 31g
Carbs: 14g
Fat: 46g
Ingredients
- 1 avocado
- 80g baby spinach
- 1 unwaxed lime
- 2 spring onion
- 2 tbsp tahini (Sesame)
- 1 red cabbage
- 1 handful of fresh coriander
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 2 tsp pumpkin seeds
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 tbsp maple syrup
Nutritional Information
Calories: 591
Protein: 31g
Carbs: 14g
Fat: 45g
Crispy Tofu & Avocado Salad with Tahini Drizzle
We coat protein-rich tofu in savoury tahini and miso dressing, pan-fry until golden and then toss with spinach, crunchy cabbage and creamy avocado. A filling and bright salad for those hot summer days. Who thought a salad could be this satisfying?
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Cooking Instructions
- Heat a large frying pan on medium heat. Add the pumpkin seeds and toast for 2-3 mins, tossing regularly until the seeds begin to pop. Remove and set aside.
- Drain the tofu, pat dry with paper towel and dice into 1cm cubes. Reheat the pan with 1/2 tbsp oil on medium heat. Add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden. Season with sea salt and black pepper. Add half the miso and 2 tbsp water (1 tbsp for 1 person). Mix well to coat the tofu.
- Make the dressing. Halve the lime. In a small bowl, mix the tahini, maple syrup, juice from the lime, the remaining miso and 3 tbsp cold water (11/2 tbsp for 1 person). Season with sea salt and black pepper and stir. Add a splash of water for a thinner dressing.
- Trim and finely slice the cabbage and spring onions. Roughly chop the coriander. Place all in a large bowl with the spinach and three-quarters of the dressing and toss to combine. Thinly slice the avocado.
- Serve the spinach salad topped with tofu and avocado. Drizzle with the remaining dressing and sprinkle with pumpkin seeds.
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