This crispy tofu spring salad is the perfect dish to welcome warmer weather – it’s packed with colours and topped with the easiest creamiest tahini lemon dressing. Adding crispy tofu a my secret salad hack and it adds extra crunch, extra protein, and extra flavour to any salad!
Prep time: 10 minutes
Cook time: 40 minutes
Servings: 2
Ingredients
- 1 block extra-firm tofu (about 350g)
- 1/3 cup plant milk (I used soy)
- 2 tbsp white flour
- 2 slices of bread, toasted
- 1 tsp garlic powder
- 2 cups arugula
- 1 bell pepper
- 5-6 radishes
- 1 cup shredded red cabbage
Tahini Lemon Dressing
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp mustard
- 1 tsp water
- 1 tsp garlic powder
- 1 tsp maple syrup
Equipment
- Blender or food processor
- Baking sheet
Instructions
- Preheat oven to 400F.
- Prepare the batter in a shallow bowl by whisking together plant milk and flour.
- Toast 2 slices of bread, then add to a blender or food processor until you get breadcrumbs (or, use about 1 cup store-bought breadcrumbs). Then, add to a shallow bowl or plate with garlic powder.
- Cut your tofu into slices about 1 cm thick, then cut each slice in half so it’s about 1.5 cm (1/2 inch) thick. Roll in batter and breadcrumbs, then add to a lined baking sheet.
- Bake for 30 minutes, flipping each tofu piece after 15 minutes.
- Thinly slice radishes and bell pepper and shred red cabbage.
- Prepare tahini lemon dressing by combining all ingredients in a jar or measuring glass and mixing.
- Add radishes, bell pepper, red cabbage and arugula to a bowl, then mix in dressing and top with crispy tofu, enjoy!
Notes
*You will have leftover tofu pieces, which are great to add to salads, wraps, sandwiches, curries, and more!). If you would prefer to use 1/2 the tofu block and not have any leftovers, simply prepare 1/2 amount of batter and breadcrumbs listed in the ingredients.
