Caramelized Red-Onion and Chili-Tofu Salad, this dish is something that ten for lunch and dinner. It’s tasty, nutritious, and fairly easy to make.
Tofu, onions, and red chili oil are what define this recipe, but beyond that, It’s fine to use whatever you have on hand.
Tofu and red onions caramelized in chili oil spread over a bed of fresh greens and diced tomato.
It also doesn’t require many ingredients, and it doesn’t really matter if you use the exact same ingredients here; it’s basically up to you.
Caramelized Red-Onion and Chili-Tofu Salad
Ingredients:
1 cup cubed tofu, pressed
1/2 cup red onion, chopped or thinnly sliced
2 cloves garlic, diced
Chili powder
Cinnamon
Salt
Pepper
Vegetable oil
Vinegar
Lemon juice
Instructions
Fill the bottom of a saucepan with roughly 1/2″ of water and a tsp of vinegar. Bring to a boil.
Then, add 1 tsp of chili powder, then stir and simmer until the liquid turns a deep red color.
Next, Add 2 tbsp of vegetable oil and continue stirring and simmering until the chili infuses the oil and most of the water evaporates.
Add red onions and stir.
Sprinkle 1/2 tsp of chili powder and a dash of cinnamon over tofu and toss until every piece has a light coating.
Add tofu to the pan and saute with the onions until the onions caramelize and the tofu starts to brown around the edges.
Add garlic, a squeeze of lemon juice, and salt and pepper to taste, then stir for a couple more minutes until the garlic is browned but not burnt.
Spoon the tofu, onions, and fried garlic over a bed of mixed greens and diced tomato, or mixed veggies of your choice. Top with fresh guacamole.
Notes
The finer you chop or slice your onions, the faster they will caramelize. Keep this in mind because the tofu takes at least several minutes to brown.
In a medium, chop works best for getting the onions and tofu to cook in roughly the same amount of time.
Similarly, the smaller you chop your tofu, the faster it will cook. If you want extra crispy bits of tofu, cut the pieces into tiny cubes.
