Marinated Tofu Salad
Cut pressed tofu into cubes, and toss with olive oil and the desired seasonings. Bake the cubes for about 10 minutes or until lightly golden.
Finely chop the jarred marinated artichoke hearts.
Finely chop the jarred sun-dried tomatoes. (Choose the ones packed in oil.)
Make the dressing: Add the lemon zest and juice,Dijon, sumac (if using), and paprika to a jar or bowl. Press the garlic into the jar. Shake or whisk, and then add the olive oil and mix well.
Combine the tofu, red onion, celery, artichoke hearts, sun-dried tomatoes, parsley, and dressing.
Refrigerate in 4 single-serve jars for on-the-go lunches or snacks. Or serve with lettuce wraps for a low-carb meal.
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