Tasty Tuesday: Crispy Tofu Spinach Salad

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There’s been a big push for incorporating more vegetarian meals into our diet. I’ve eaten tofu before but in limited quantities and it was always dessert tofu instead of part of the main meal. Much to my surprise, this salad was delicious! It is from the Whitewater Cooks with Friends recipe book.

Dressing

1/2 cup nutritional yeast flakes
1/3 cup water
1/3 cup soy sauce
1/3 cup apple cider vinegar
2 cloves garlic, crushed
2 tbsp tahini
1 1/2 cups vegetable oil

I didn’t know what nutritional yeast flakes were when I started but I was able to find some at Planet Organic.

  • Combine all of the dressing ingredients in a blender or mix with a whisk until smooth. Store in a glass jar or bottle in the fridge.

Salad

1 package firm tofu, cut into 1 inch cubes
2 tbsp soy sauce
2 tsp sesame oil
1 tbsp rice vinegar
1 tbsp sweet chili sauce

2 tbsp cornstarch
2 tbsp water

1 cup bread crumbs
4 tbsp vegetable oil (for frying)
6 cups baby spinach
4 tbsp sesame seeds toasted
sliced bell peppers

  • Cut the tofu into pieces and place it in a baking dish. Combine the soy sauce, sesame oil, rice vinegar, sweet chili sauce and pour over the tofu. Marinate for at least an hour, turn the tofu over at least once.
  • Mix the cornstarch and water together in a small bowl and place the bread crumbs on a plate.
  • Remove the tofu from the marinade and then dip in the cornstarch mixture. Press into the bread crumbs firmly so they stick and cover each tofu square.
  • Heat a saute pan to medium and add oil. Place the tofu in the oil and saute for ~2 minutes per side.
  • Place the spinach on a plate, top with the crispy tofu, bell pepper slices, and the toasted sesame seeds. Drizzle with the dressing.

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