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
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Ingredients
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Main Ingredients
Method
Preparation Steps
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.
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.
Pickle the Onions
Thinly slice the red onion and soak in a mixture of lime juice and salt for about 15 minutes to pickle.
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.
Prepare the Lentils
Cook the lentils according to package instructions until tender. Drain and set aside.
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.
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.
Finish and Serve
Top with feta cheese, toasted pumpkin seeds, and drizzle with the lemon tahini dressing. Serve immediately and enjoy!