Oven-Baked Crispy Tofu with Fresh Vegetable Salad
Oven-Baked Crispy Tofu with Fresh Vegetable Salad
Ingredients
- ⅓ cup (75 ml) mayonnaise
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) Dijon mustard
- 1 lemon, zest finely grated
- 1 tbsp (15 ml) lemon juice
- 1 cup (80 g) panko breadcrumbs
- 1 lb (450 g) firm tofu, cut into slices ½ inch (1 cm) thick, each slice cut into 2 triangles
- ½ lb (225 g) mini bell peppers, various colours, seeded and sliced into thin rounds (see note)
- 2 romaine lettuce hearts, leaves torn
- 2 celery stalks, thinly sliced
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- In a bowl, whisk together the mayonnaise, honey, Dijon mustard and lemon zest. Season lightly with salt and pepper. Remove ¼ cup (60 ml) of the Dijon marinade and pour into a large bowl. Add the lemon juice and mix well. Set the lemon-Dijon dressing aside.
- Place the breadcrumbs in a shallow bowl. Dip the tofu into the bowl of remaining marinade, letting most of the excess drip off. Press into the breadcrumbs to coat well on both sides. Place on a non-stick or parchment paper-lined baking sheet. Bake for 15 minutes or until the breadcrumbs are starting to brown.
- Meanwhile, add the bell peppers, lettuce and celery to the large bowl of lemon-Dijon dressing. Mix well to coat the vegetables in the dressing. Adjust the seasoning.
- Transfer the salad to a large serving dish. Top with the tofu slices. Serve immediately.
Oven-Baked Crispy Tofu with Fresh Vegetable Salad