Smoky Tofu Summer Salad with Almond flour croutons
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
3
-
Calories
364 kcal
-
Course
Main Course, Salad, Dinner
-
Cuisine
Vegan
Smoky Tofu Summer Salad with Almond flour croutons
Description
The salad features firm tofu marinated in a mixture of soy sauce, maple syrup, balsamic vinegar, smoked paprika, garlic powder, thyme, orange zest, salt, pepper, and water. This marinade imparts a smoky and slightly sweet flavor. The tofu is baked after marinating to develop texture and flavor.
Almond flour croutons are created by mixing almond flour with spices including onion powder, garlic powder, paprika, Italian herb blend, salt, oil, and a flaxseed meal mixture as an egg replacer. Small dollops of dough are baked until crisp, providing a gluten-free, nutty alternative to bread croutons. The fresh salad components include lettuce or baby greens, sliced bell pepper, orange slices, and a seed mix of pumpkin, sesame, and hemp seeds to add crunch and nutrition.
This salad is best assembled just before serving to keep croutons crisp. The combination offers a balance of smoky, sweet tofu; crunchy, herbaceous croutons; fresh vegetables; and bright citrus. Alternative ingredient options include using bread croutons to avoid nuts or chickpea tofu or soy-free substitutes for tofu and soy sauce. The recipe also provides tips for an oil-free version of the croutons.
Ingredients
For the Dressing/Marinade
- 1 tablespoon soy sauce Use tamari for gluten-free.
- 1 tablespoon maple syrup
- 1 teaspoon balsamic vinegar
- 2 tablespoons water
- 1 teaspoon smoked paprika
- 1/2 teaspoon thyme dried
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon orange zest
For the Tofu
- 7 ounces firm tofu pressed for at least 10 minutes and cubed or sliced as you like, or extra firm
For the Croutons
- 1/2 cup almond flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/3 teaspoon salt
- 1 teaspoon italian herb blend
- 1/2 teaspoon paprika
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 Flaxseed That's 1 tablespoon flaxseed meal mixed with 2 1/2 tablespoons of water, used as egg substitute
For the Salad
- 3 to 4 cups lettuce or other baby greens of choice, torn
- 1 cup bell pepper sliced
- lices orange or more, 1 whole
- 1/4 cup seeds I use a mix of pumpkin seeds, sesame seeds, and hemp seeds.
Instructions
Make the dressing.
- Add all of the dressing ingredients under the dressing to a bowl, and mix really well until the garlic mixes in. Add the tofu to this mixture, and toss well to coat. Set aside while you prep the croutons.
Make the croutons.
- Preheat the oven to 335° F (168° C) and line 2 baking sheets with parchment paper.
- In a bowl, add almond flour, onion powder, garlic powder, salt, herbs and paprika and mix really well, Press and mix to break any almond flour lumps. Then add the oil and the flax egg and and mix really well to make a dough.
- Using a 1/2 teaspoon or a smaller measure, measure out the crouton dough and scoop it onto the baking sheet. You want them to have a somewhat organic shape. Keep them at least 1/2 inch away from each other.
Make the tofu.
- Fish the tofu out of the marinade using a fork and place on the other baking sheet, keeping the tofu pieces at least 1/2 inch apart from each other. Place both the tofu and crouton baking sheets in the oven for 20 to 25 minutes. The croutons will be done sooner, so keep an eye on them. As soon as they feel crunchy outside and golden brown, take that baking sheet out of the oven. They might feel slightly soft in the middle, but they will continue to harden as they cool.
- Meanwhile, you can continue to bake the tofu for another 5 to 10 minutes, until it crisps up to preference, then remove the tofu from the oven. Or broil for a few mins.
Assemble the salad.
- Add some lettuce or baby spring greens of choice to a bowl. Add the bell pepper and orange slices, then add the tofu and the seeds with a good drizzle of the remaining dressing. Then, top the salad with the croutons and serve immediately.
Notes
- Bake tofu and croutons ahead; store tofu refrigerated and croutons at room temperature for up to two days before assembling salad.
- Assemble salad just before serving to keep croutons crunchy and prevent softening.
- For nut-free version, substitute bread croutons instead of almond flour croutons.
- For soy-free version, replace soy sauce with coconut aminos and use chickpea tofu or soy-free substitutes.
- To make oil-free croutons, omit oil from the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 19g | 38% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Sodium | 690mg | 29% |
| Potassium | 400mg | 9% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 2615IU | 52% |
| Vitamin C | 90mg | 100% |
| Calcium | 217mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
