Salad with Baked Tofu

A tasty salad with baked tofu. Perfect for an appetizer, or toss in some cooked pasta to make it a meal. Give it a try!

Baked Tofu Ingredients:

• 1 block tofu, super firm
• 1/2 cup avocado oil
• 2 tablespoons lemon juice
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/2 cup corn starch

Salad Ingredients:

• 4 cups spring mix (baby spinach, baby lettuce, baby greens)
• 2 avocados, diced
• 1  apple, peeled, cored, diced
• 1 avocado, pealed, diced
• 1 orange bell pepper, seeded, diced
• 1 large carrot, grated

Salad Dressing Ingredients:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon 100% pure maple syrup
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon Himalayan salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder

Directions:

1. Drain the tofu block and use a tofu press* to remove excess moisture. Use a chef’s knife to cut the tofu into 1-inch cubes. Place in a 6 cup capacity shallow baking dish. Set aside.
2. Place the remaining baked tofu ingredients into a large bowl, except for the corn starch. Whisk until well combined. Pour evenly over the tofu and gently toss to coat. Cover and refrigerate for 1 hour to marinate. Drain and discard the liquid marinade.
3. Place the cornstarch on a large plate, add the tofu pieces, and flip to coat each side. As you do this, the corn starch should become wet and sticky.
4. Place the coated tofu on a parchment paper lined backing sheet. Repeat with the remaining pieces.
5. Bake in a preheated 400ºF oven for 15 minutes. Use tongs to gently flip and bake an additional 10 minutes or until golden brown and slightly crispy on the edges. Remove from oven. Let sit 10 minutes or until cooled to room temperature.
6. Place all the salad ingredients into a large bowl. Set aside.
7. In a small bowl, whisk together all the salad dressing ingredients. Pour a desired amount over the salad and toss to coat. Any remaining salad dressing can be refrigerated in an airtight container for up to 3 days, for use in other recipes. Add the tofu. Serve immediately.

Variation:

1. Replace the baked tofu with pan fired tofu. See our recipe for Pan Fried Tofu.
2. To make it a meal, prior to adding the salad dressing, cook 1/2 cup gluten-free fusilli pasta according to the package directions. You might try Jovia Brown Rice Fusilli.  Drain the cooked pasta, transfer to a bowl of ice water to chill, then drain again. Add the pasta to the salad, pour in the salad dressing, and gently toss to coat.
3. Top with a desired amount of a vegan shredded cheese. You might try Follow Your Heart Dairy-Free Mozzarella Style, or other vegan and gluten-free brand.

Yield:
Makes 4 servings.

*If you don’t have a tofu press you can instead press the tofu by wrapping the drained block, placing it on a flat plate with a lip to catch the liquid, and put a cast iron skillet on top of the wrapped tofu to press it down. Wait 30 minutes or until much of the liquid has drained out and the tofu has increased in firmness.  

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