Peruvian Black Bean & Quinoa Ceviche-Inspired Salad with Crispy Tofu Croutons

Name: Peruvian Black Bean & Quinoa Ceviche-Inspired Salad with Crispy Tofu Croutons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 servings
Ingredients: 150 g extra-firm tofu; 0.75 cup cooked black beans; 0.5 cup cooked quinoa; 3 tbsp lime juice; 2 tbsp extra virgin olive oil; 0.25 cup fresh cilantro; 0.25 medium red onion; 0.5 whole avocado; 0.5 cup cherry tomatoes; 1 clove garlic; 0.25 tsp cumin; 0.25 tsp sea salt; 0.125 tsp black pepper; 2 tbsp pumpkin seeds; 1.5 cups mixed greens

Prep 15 min · Cook 15 min · Serves 1 · medium

Vegan

A vibrant, fresh Peruvian-inspired salad combining marinated black beans and quinoa in a zesty lime-cilantro dressing, topped with pan-fried crispy tofu cubes and finished with avocado, red onion, and fresh herbs. Light, protein-packed, and bursting with bold flavors.

Ingredients

150 g extra-firm tofu
0.75 cup cooked black beans
0.5 cup cooked quinoa
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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