Crispy Tofu Salad with Lemon-Honey Dressing
- Box grater
- Mixing bowls
- Baking sheet
- Chef's knife
- Vegetable peeler
INGREDIENTS
- 4 cups romaine or butter lettuce, roughly chopped
- 2 cups arugula
- 4 radishes, thinly sliced
- 1 medium carrot, peeled and julienned
- 1 small red onion, thinly sliced
- 1 cucumber, thinly sliced
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- Salt and ground black pepper, to taste
Tofu:
- 14 ounces/400 grams firm tofu, drained and coarsely grated
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken grill seasoning
- 1 teaspoon dried parsley
- Salt and ground black pepper, to taste
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
INSTRUCTIONS
- Preheat the oven to 355°F (180°C).
- In a medium mixing bowl, combine the grated tofu, paprika, garlic powder, grill seasoning, dried parsley, salt, pepper, cornstarch, and olive oil. Stir well to coat the tofu evenly.
- Line a baking sheet with parchment paper. Spread the seasoned tofu in a thin, even layer. Bake for 20 to 30 minutes, tossing halfway through, until golden and crispy.
- Place the lettuce, arugula, radishes, carrot, red onion, and cucumber in a large mixing bowl.
- In a separate small bowl, whisk together the lemon juice, olive oil, mustard, honey, salt, and pepper until smooth and emulsified.
- Pour the dressing over the salad and toss gently to coat. Top with the crispy tofu just before serving.
FAQ
How can I make crispy tofu salad ahead of time?
Prepare the tofu and salad components separately. Bake the tofu until golden and let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness before serving. Keep the vegetables undressed in the fridge and prepare the vinaigrette in a separate jar. Assemble the salad just before serving to maintain texture and flavor.
Can I add grains or legumes to the salad?
Adding grains or legumes to crispy tofu salad is a great way to turn it into a more filling meal. Cooked quinoa, brown rice, farro, or lentils all pair well with the salad’s flavors and add protein and fiber. Let the grains cool before adding them to avoid wilting the greens. You can mix them directly into the salad or serve them underneath as a base. Just keep the tofu topping crisp and separate until ready to serve.
What type of tofu works best in crispy tofu salad?
Firm or extra-firm tofu is ideal for crispy tofu salad because it holds its shape when grated and crisps well in the oven. Silken or soft tofu is too delicate and will not produce the same texture. Be sure to press or drain the tofu thoroughly to remove excess moisture, which allows it to crisp up more effectively.
Can I air fry the tofu instead of baking it?
Yes, air frying is an excellent option for preparing the tofu in crispy tofu salad. It reduces cooking time and can enhance crispiness. After seasoning and tossing the grated tofu with oil and cornstarch, spread it evenly in the air fryer basket and cook at 375°F (190°C) for about 12–15 minutes, shaking once halfway through.
What vegetables can I substitute in crispy tofu salad?
You can customize the vegetable base of crispy tofu salad according to what’s in season or what you have on hand. Instead of romaine or arugula, try baby spinach, kale (massaged with lemon), or mixed greens. Swap radishes for cherry tomatoes, shredded red cabbage, or sliced bell peppers. The key is to include a variety of textures and colors to balance the crispy tofu and keep the salad fresh and vibrant.
Is this crispy tofu salad suitable for meal prep?
This salad can be adapted for meal prep by storing each component separately. Keep the baked tofu in an airtight container in the fridge and reheat it right before serving. Store chopped vegetables and dressing in separate containers to prevent sogginess. Assemble the salad just before eating for the best texture. If taking it to work or school, use a divided lunch container to keep the ingredients separate until mealtime.
What can I use instead of honey in the dressing?
You can substitute it with maple syrup or agave nectar in the dressing for crispy tofu salad. Both options provide a similar sweetness and help emulsify the vinaigrette. Maple syrup adds a slightly deeper flavor, while agave has a more neutral profile. Use the same amount as called for in the recipe—1 tablespoon—or adjust to taste.
How do I keep tofu from sticking during baking?
Always line your baking sheet with parchment paper. This prevents sticking without the need for extra oil. If you don’t have parchment paper, lightly grease the baking sheet with olive oil. Make sure the tofu is spread out evenly in a thin layer to allow airflow and even browning. Tossing the tofu halfway through baking also helps ensure crisp edges without sticking to the pan.
