The Pitchfork Recipe
Chili lime tofu • cucumbers with pickled onions • spicy toasted pumpkin seeds • feta cheese • lentils • shredded romaine • shredded red cabbage • fire roasted corn • shredded carrots • cherry tomatoes • mediterranean vinaigrette • lemon tahini drizzle
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Tofu
Press the tofu to remove excess moisture. Cut into cubes and marinate in a mixture of lime juice, soy sauce, cumin, cayenne pepper, olive oil, salt, and black pepper for at least 30 minutes.
- 2
Cook the Tofu
In a non-stick skillet, heat some olive oil over medium-high heat. Add the marinated tofu and cook until golden brown and crispy, about 8-10 minutes. Set aside.
- 3
Pickle the Onions
Thinly slice the red onion and soak in a mixture of lime juice and salt for about 15 minutes to pickle.
- 4
Toast the Pumpkin Seeds
In a dry skillet, toast the pumpkin seeds over medium heat until they are golden and fragrant, about 5-7 minutes. Set aside.
- 5
Prepare the Lentils
Cook the lentils according to package instructions until tender. Drain and set aside.
- 6
Prepare the Dressing
In a small bowl, whisk together tahini, water, and additional lime juice to create the lemon tahini drizzle. Adjust consistency with more water if necessary.
- 7
Assemble the Salad
In a large bowl, combine shredded romaine, red cabbage, fire roasted corn, shredded carrots, cherry tomatoes, and pickled onions. Add the cooked lentils and tofu. Toss gently.
- 8
Finish and Serve
Top with feta cheese, toasted pumpkin seeds, and drizzle with the lemon tahini dressing. Serve immediately and enjoy!
