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

Ingredients

• 150 g extra-firm tofu, pressed and cubed
• 3/4 cup cooked black beans, canned or cooked
• 1/2 cup cooked quinoa, cooled
• 3 tbsp lime juice, fresh
• 2 tbsp extra virgin olive oil, divided
• 1/4 cup fresh cilantro, chopped
• 1/4 medium red onion, thinly sliced
• 1/2 whole avocado, cubed
• 1/2 cup cherry tomatoes, halved
• 1 clove garlic, minced
• 1/4 tsp cumin, ground
• 1/4 tsp sea salt, to taste
• 1/8 tsp black pepper, to taste
• 2 tbsp pumpkin seeds, raw or toasted
• 1 1/2 cups mixed greens, spinach or arugula base

Instructions

1. 1

   Press tofu between paper towels for 5 minutes to remove excess moisture. Cut into 1/2-inch cubes.

2. 2

   Heat 1 tbsp olive oil in a skillet over medium-high heat. Add tofu cubes and cook 8-10 minutes, stirring occasionally, until golden and crispy on all sides. Season with salt and pepper. Set aside.