Herbed Silken Tofu Salad

A refreshing, low sodium, low potassium, and low phosphorus plant-based tofu dish featuring soft silken tofu combined with fresh herbs and a light lemon dressing. Perfect for a light, kidney-friendly meal.

Steps

1. Carefully crumble the silken tofu into a bowl, keeping it as intact as possible for texture. 2. Add the chopped parsley, cilantro, and diced cucumber to the tofu. 3. In a separate small bowl, whisk together lemon juice, olive oil, garlic powder, and black pepper. 4. Pour the dressing over the tofu mixture and gently fold to combine without breaking the tofu too much. 5. Let the salad sit for 5 minutes to allow flavors to meld. 6. Serve chilled or at room temperature.

100g silken tofu (drained and patted dry) 1 tbsp fresh parsley, finely chopped 1 tbsp fresh cilantro, finely chopped 1 tsp lemon juice 1 tsp olive oil 1/4 tsp garlic powder (no salt added) Fresh ground black pepper to taste 1 tbsp finely diced cucumber