Sometimes the simplest fridge finds can come together into something bright, fresh, and restaurant-worthy. This salad is exactly that — crisp lettuce, silky tofu, sweet pops of cherry, and a perfectly poached egg right on top. It’s a quick, no-fuss recipe that feels elegant enough for a special lunch, yet easy enough for a weekday breakfast.
Why This Works
- No cooking required for tofu – The mild, creamy texture of extra-firm tofu works beautifully straight from the package, adding protein without extra prep.
- Poached egg magic – Breaking into that yolk creates an instant dressing that mingles with the greens and tofu cubes.
- Cherry brightness – Small dollops of maraschino cherries bring both color and a playful burst of sweetness.
Ingredients (Serves 1)
- 2 cups iceberg or romaine lettuce, chopped
- 4–5 cubes of extra-firm tofu (about 50 g), cut into bite-sized pieces
- 1 large egg
- 3–4 maraschino cherries, roughly chopped
- Salt and freshly ground black pepper
- Optional: a drizzle of olive oil or a light vinaigrette
Instructions
- Prepare the greens – Wash and chop the lettuce, patting it dry so it stays crisp. Arrange it loosely on a plate.
- Add the tofu – Dice extra-firm tofu into small cubes and scatter over the greens.
- Poach the egg – Bring a small pot of water to a gentle simmer. Crack the egg into a small cup, then gently slide it into the water. Poach for about 3 minutes, until the white is set but the yolk is still soft. Remove with a slotted spoon and place in the center of the salad.
- Cherry garnish – Roughly chop the maraschino cherries and spoon them around the plate for pops of color and sweetness.
- Season and serve – Sprinkle with salt and freshly ground black pepper. Optionally, drizzle lightly with olive oil or your favorite vinaigrette.
Serving Tip
Serve immediately so the lettuce stays crisp and the yolk is still warm and runny. Break the yolk just before eating to coat the tofu and greens with a rich, golden dressing.
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