Garlicky Boiled Tofu & Muffuletta Olive Salad
This bold and refreshing Boiled Tofu with Muffuletta Olive Salad combines creamy avocado, tangy olives, garlic, dill, and greens in a 20-minute plant-based dish that’s packed with Mediterranean flavor and protein.
Ingredients
- 1 block firm or extra-firm tofu
- 2 tablespoons fresh dill finely chopped
- 1 ripe avocado diced
- 1 clove garlic minced or grated
- 1 lemon juiced (plus extra wedges for serving, optional)
- 1 cup grape or cherry tomatoes halved
- ⅓ cup muffuletta olive salad store-bought or homemade
- 3 –4 cups mixed greens arugula, spinach, or a spring mix
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
- Optional: 2 tablespoons Rebel vegan cheese crumbled or sliced
Instructions
Boil the Tofu
- Cut tofu into cubes or slices and bring a medium pot of water to a gentle boil. Add tofu and simmer for about 5–7 minutes. This step helps firm up the texture and remove any unwanted tofu taste. Drain and let it cool slightly.
Infuse With Flavor
- In a large mixing bowl, toss the warm tofu with olive oil, lemon juice, garlic, and chopped dill. Let it sit for about 5 minutes to absorb those flavors.
Toss the Salad
- Add diced avocado, halved grape tomatoes, and muffuletta olive salad to the tofu. Toss gently to combine, being careful not to mash the avocado.
Build the Bowl
- Layer a generous handful of greens into serving bowls. Spoon the tofu-olive mixture over the greens.
Finish with Flair
- Drizzle with balsamic vinegar, a touch more lemon juice if needed, and a sprinkle of Rebel vegan cheese for creamy contrast.
- Serve immediately and enjoy every zesty, herb-packed bite!