crispy tofu green salad (vegan + gluten free)
Healthy, yummy + so easy to make! If you’ve been struggling to like tofu (like I once did) then you should try this recipe 🙂
crispy tofu green salad (vegan + gluten free)
Healthy, yummy + so easy to make! If you've been struggling to like tofu (like I once did) then you should try this recipe 🙂
Ingredients
Crispy tofu
- 1 block extra firm tofu organic if possible
- 1 tbsp olive oil
- 1 tbsp light soy sauce or coconut aminos
- 1 tbsp cornflour optional but adds crispiness + texture to the tofu bites
Salad
- 3 cups butterhead lettuce or other green of choice (e.g. spinach, kale, arugula, mixed greens)
- 1 cup diced cucumber
- 1 1/2 cups cooked quinoa
- 1 cup steamed or baked broccoli
- 1/2 tsp olive oil
- sprinkle of salt + pepper to taste
Instructions
Crispy tofu
- Wrap in old towel. Lightly press down to drain excess liquid out. I usually repeat twice until it's mostly dry – but this will ultimately depend on your tofu block (the firmer the tofu, the less water there is to drain – which is why I like to buy extra firm!)
- Slice block into 1/2 – 1 inch cubes.
- Mix the tofu cubes with olive oil, soy sauce and optional cornflour.
- Place tofu on parchment paper covered baking tray and bake at 390F/200C for about 25 minutes or until crispy. Let cool before adding to salad otherwise the leaves will wilt!
Salad
- Prep salad ingredients, washing the lettuce, dicing the cucumber, cooking the quinoa and steaming or baking the broccoli.
- Add the tofu to salad ingredients (either mixing together in a bowl or serving separately as I did in the photo) and sprinkle with olive oil, salt and pepper to taste. Enjoy!