Tofu Salad and Plantain




Avocado, pear, beans, papaya poppy marinated tofu, and plantain.  All things that make me think of St Thomas and Panama.  I have found my taste buds have been all over the place lately.  A little comfort food one moment and then a nice healthy salad the next meal.  I guess it’s all about balance.  And this meal definitely sums it up.  A nice healthy salad complimented with some lime juice and honey – fried plantain.

I marinated the tofu over night in Annie’s papaya poppy seed dressing so it had lots of flavor.  The next day I dipped the pieces in cornstarch and fried them in a bit of grapeseed oil until browned and crispy.  Using cornstarch is key to making crispy tofu!  Otherwise I kept the salad simple adding in black beans, carrots, avocado, and pear.  For the dressing I used and olive oil herbs de provence.  Everything was light, flavorful, and delicious.

Now for the plantain.  Josh and I originally bought green plantains to boil but never got around to making it happen so they were on the yellow side with a few black spots.  The starches were starting to break down so boiling was not what we were going for.  I instead decided to fry them in some oil until completely softened through and then topped with fresh lime juice and local honey.  Good eats!!


Tofu Salad



Tofu Salad

  • head of butter lettuce
  • carrot
  • can black beans, rinsed and drained
  • pear, sliced
  • avocado, sliced
  • dressing of your choice
  • block of firm tofu
  • marinade for tofu, I used Annie’s Papaya Poppy Seed Dressing
  • cornstarch
  • grapeseed oil
  1. Slice tofu into triangles and marinate as long as you’d like.  I chose to do this over night.
  2. Heat up some grapeseed oil over medium heat in a large skillet.  Dip marinated tofu triangles in cornstarch and add to skillet.  Fry until each side is golden brown.
  3. Assemble salad with all ingredients and dress.

Honey Lime Plantain

  • 2 yellow plantains
  • juice of half a lime
  • 1-2 tablespoons honey
  • oil (any kind but olive)
  1. Peel plantain and slice in half and cut into chunks.
  2. Heat up oil in a skillet over medium heat.  You do need to use enough to have a small layer on the bottom of the pan.  Add plantain pieces and cook until they are browned and soft.  If you don’t have enough oil they will crisp, you want them mushy so add more oil if need be.
  3. Once plantain pieces are fully soft add lime juice and honey and toss.

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