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–+ servings
Total Time :35 minutes
Servings: 4

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.