HIGH-PROTEIN PLANT BASED CUCUMBER SALAD
⏱ Prep time: 10 min (plus marinating) | Cook time: 15–18 min
🍽 Serves: 2
Ingredients
Tofu Bacon
200g extra-firm tofu, drained, pressed, and cubed
1 Tbsp tomato purée
3 Tbsp light soy sauce
½ tsp smoked paprika
Salad
1 salad cucumber, sliced into coins
½ red onion, diced
1 garlic clove, minced
160g Greek-style yogurt
Juice of ½ lemon
Pinch of salt
Pinch of black pepper
1 Tbsp olive oil
300g cooked chickpeas
Method
Marinate the tofu:
In a bowl, combine cubed tofu with tomato purée, soy sauce, and smoked paprika. Cover and marinate overnight if possible, or at least 30 minutes in the fridge.
Preheat the air fryer to 200°C (400°F). Cook the marinated tofu for 15–18 minutes, turning often, until evenly crisp. Allow to cool slightly.
In a container or large bowl, add cucumber, red onion, garlic, yogurt, lemon juice, salt, pepper, olive oil, and chickpeas.
Add the crispy tofu bacon, seal the container, and shake (or stir) until everything is well coated.
Per serving: 541 kcal | 31g protein | 13g fibre | 59g carbs | 20g fat
