Tofu Medley


April is upon us. Now is the time to experiment with salads and the likes.

This salad is quite flexible.

Remove any ingredient which you don’t like, or add a new ingredient as per your taste.

Enjoy this salad either cold or warm.









Course: Salad

Serves : 2

Cooking Time: 5 minutes

Ready In 15 minutes

Level: Very Easy




1 Tablespoon Olive Oil

½  Cup Diced Cucumber

½  Cup Boiled Chickpeas

½  Cup Boiled, Diced Potatoes

½   Cup Cherry Tomatoes

½  Cup Diced Tofu

⅓ Cup Finely Chopped Cilantro

Salt And Pepper as per taste

2 Teaspoons Roasted Cumin Seeds

1 green chilli, diced (optional)

2 tablespoons Lemon juice




Cherry Tomatoes






Heat oil in a medium skillet. Cook chickpeas and potatoes ( together or separately ) for about 3 minutes on medium heat.

In another skillet, pan fry tofu in few drops of olive oil, each side 2-3 minutes until golden brown.






In a bowl, mix all the  ingredients. Give it a nice mix so that the spices and flavors blend well. Refrigerate for an hour if you want to enjoy it cold or serve immediately .








Serving Suggestions

Pair it with your favorite soup to make it a complete meal.




  1. Sounds n looks delish- gonna try it out!

  2. Pingback: How to Dry Roast Jeera/ Cumin Seeds | Polka Dots and Curry

  3. Thanks Sakshi 🙂

  4. Wao luks amazng will try out tdy nd will let u knw

Would love to hear from you