Protein Salad

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There are some meals you make once and move on from, and then there are the ones you find yourself eating on repeat. This is definitely the latter. I’ve been making this protein-packed salad almost every day for weeks. It's super nutritious, ready in under 10 minutes and genuinely satisfying.

This bowl is fresh and crunchy with leaves, creamy with avocado, savoury with olives and sweet with sundried tomato. The Cashew Parmysan CRUMS add all the flavour you need and a simple fresh lemon juice dressing brings everything together without the need for any additional fat.

Nutritionally, it's a winner. Tofu and peas provide excellent sources of plant based protein, while the spinach and rocket contribute folate, vitamin K, vitamin C and a range of other micronutrients. Avocado adds fibre and unsaturated fats and olives add more healthy fats and a gorgeous salty hit. Sundried tomatoes provide bags of flavour, as well as antioxidant compounds including lycopene. The kimchi brings a delicious tang, along with fibre and gut loving compounds.

This is my favourite kind of food - simple wholefood ingredients, plenty of flavour and a meal that can be on the table in under 10 minutes... exactly the kind of everyday eating CRUMS were made for.

Explore our full range of savoury sprinkles for more ways to add an instant Chef's Kiss to your everyday meals.

Features Cashew Parmysan CRUMS

Single serving

Ingredients

• 1/3 block firm tofu, pressed for at least 20 minutes. I always keep a block pressing in the fridge, so I can grab a bit at a moments notice! We love https://tofuture.com tofu press

• A handful of Little Gem lettuce, shredded

• A handful of rocket leaves

• A handful of chopped baby spinach leaves

• 1/2 ripe avocado, chopped

• A handful of defrosted petit pois

• 2 sundried tomatoes in oil, chopped

• A few green olives (I use 5 or 6 depending on size!), sliced

• Cashew Parmysan CRUMS

• Juice of 1/4 lemon

• Sea salt

• Freshly ground black pepper

• Olive oil

  
  

Method

1. Break the pressed tofu into chunks. The rougher the edges, the crispier the tofu! Add to a pan with a glug of olive oil and season with a pinch of salt and some fresh ground black pepper. Fry for a few minutes until golden brown on all sides.

2. Add leaves, avocado, peas, sundried tomatoes, olives and kimchi to a serving bowl, scraping in any excess oil from the tomatoes. Top tip - chop the sundried tomatoes last as they make the board oily! Dress with fresh lemon juice and top with the crispy tofu pieces and another sprinkle of Cashew Parmysan CRUMS.