Cajun Tofu and Black Bean Salad
Nutrition per serving
| Calories | 427 kcal |
| Protein | 23.7 g |
| Carbs | 38.5 g |
| Fats | 22.3 g |
| Saturated Fat | 3.4 g |
| Monounsaturated Fat | 12.2 g |
| Polyunsaturated Fat | 5.2 g |
| Sugars | 7.5 g |
| Fiber | 19.2 g |
| Sodium | 1,123 mg |
Ingredients
| Extra Firm Tofu | |
| Black Beans (canned) | |
| Baby Spinach | |
| Cherry Tomatoes | |
| Avocado | |
| Olive Oil | |
| Red Onion | |
| Romaine Lettuce | |
| Cajun Seasoning |
1. Cut the cherry tomatoes into halves.
2. Dice the avocado.
3. Drain and rinse the black beans.
4. Drain the water from the tofu and press out the moisture using paper towels. Cut into bite sized chunks.
5. Mix the cajun spice in a bowl with 2 tbsp of water, then add the tofu and gently mix to coat. Set aside for 5-10 minutes.
6. Heat 1 tsp of olive oil in a frying pan. Add the tofu (and any remaining marinade) and fry for 5 minutes. Stir regularly.
7. Put the black beans into a microwave proof dish, then microwave for 2 minutes.
8. Lay the spinach and lettuce onto a plate, then arrange the tomatoes, red onion and avocado on top. Add the tofu chunks and black beans on top.