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Smoky Tofu Summer Salad with Almond flour croutons
5 from 12 votes

Smoky Tofu Summer Salad with Almond flour croutons

This Smoky Tofu Summer Salad pairs marinated tofu with crunchy almond flour croutons, fresh salad greens, bell peppers, orange slices, and a medley of seeds. The tofu is marinated in a smoky, sweet, and tangy dressing, while the almond flour croutons add a nutty crispness. The salad is brightened by citrus and fresh vegetables for a satisfying combination of textures and flavors.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 3
Calories: 364 kcal
Course: Main Course, Salad, Dinner
Cuisine: Vegan

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.
    Cup of Yum
  1. 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.
  1. Preheat the oven to 335° F (168° C) and line 2 baking sheets with parchment paper.
  2. 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.
  3. 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.
  1. 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.
  2. 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.
  1. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 364

% 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.