Dinner recipe · from the recipe book

Crispy Oregano Tofu Cabbage Salad with Herbs

Name: Crispy Oregano Tofu Cabbage Salad with Herbs
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¾ lb (800 g) Firm tofu, pressed and cut into 3/4-inch cubes; 2 tbsp (16 g) Cornstarch; 1 tbsp (3 g) Dried oregano; 1 tsp (3 g) Garlic powder; ¼ cup (60 g) Olive oil, divided; 6½ cups shredded (450 g) Green cabbage, thinly shredded; 2⅓ cups sliced (250 g) Cucumber, diced; 1⅔ cups (250 g) Cherry tomatoes, halved; 1 can, drained (254 g) Chickpeas, canned, drained and rinsed, patted dry; ½ medium (60 g) Red onion, thinly sliced; 9 large olives (40 g) Black olives, canned, sliced; ½ cup chopped (30 g) Fresh parsley, finely chopped; 1 cup sprigs (8 g) Fresh dill, finely chopped; ¼ cup (60 g) Lemon juice; 2 tsp (4 g) Lemon zest; 2 cloves (6 g) Garlic, minced; 2 tsp (10 g) Yellow mustard; ½ tsp (3 g) Salt, divided; ¾ tsp (2 g) Black pepper

Golden, crisp-edged oregano tofu tops crunchy shredded cabbage, cucumber, chickpeas and olives tossed in a bright lemon, parsley and dill vinaigrette.

Skillet
45 min · 35 min hands-on
Serves 4
Mediterranean
Vegan
Gluten-free

31–45 g carbs
Protein 20 g+
Fiber 6 g+
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

1¾ lb800 gFirm tofupressed and cut into 3/4-inch cubes
2 tbsp16 gCornstarch
1 tbsp3 gDried oregano
1 tsp3 gGarlic powder
¼ cup60 gOlive oildivided
6½ cups shredded450 gGreen cabbagethinly shredded
2⅓ cups sliced250 gCucumberdiced
1⅔ cups250 gCherry tomatoeshalved
1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
½ medium60 gRed onionthinly sliced
9 large olives40 gBlack olives, cannedsliced
½ cup chopped30 gFresh parsleyfinely chopped
1 cup sprigs8 gFresh dillfinely chopped
¼ cup60 gLemon juice
2 tsp4 gLemon zest
2 cloves6 gGarlicminced
2 tsp10 gYellow mustard
½ tsp3 gSaltdivided
¾ tsp2 gBlack pepper

Steps

Press the tofu between towels for 15 minutes, then cut it into cubes.
Make the vinaigrette: whisk the lemon juice, lemon zest, garlic, mustard, half the salt and the black pepper, then whisk in two-thirds of the olive oil and stir in the parsley and dill. Set aside.
In a large bowl, toss the tofu with the cornstarch, oregano, garlic powder and the remaining half of the salt until evenly coated.
Heat the remaining third of the olive oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook 10 to 12 minutes, turning, until golden and crisp on all sides. Transfer to a plate.
In a large salad bowl, combine the cabbage, cucumber, cherry tomatoes, chickpeas, red onion and olives.
Pour the vinaigrette over the cabbage mixture and toss well; let it sit 5 minutes to soften the cabbage slightly.
Divide the salad among 4 plates and top with the crispy tofu. Serve right away.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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