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Crispy Tofu Salad
I can’t believe it’s been a year since my cookbook #EatYourHeartOut came out! I still get such a thrill every time I see you loving one of these 150 gluten-free, refined sugar-free recipes to treat yourself to something wonderfully nourishing and totally delicious — thank you for sharing with me!!
To celebrate, here’s one of my favorite big bowl salad recipes from the book — crispy tofu and crunchy, spicy sunflower seeds, scattered over fresh greens and sweet shaved carrot ribbons with a creamy curried tahini dressing. It’s fresh and indulgent at the same time, the perfect spring meal.
And if you haven’t picked up my book yet or are looking for a thoughtful Mother’s Day gift, it's available here.
Crispy Tofu Salad
Ingredients
CRISPY TOFU
One 14-ounce container extra-firm tofu, drained
½ cup rice flour
1 teaspoon sea salt
1 teaspoon chipotle chile powder
Pure extra-virgin olive oil spray
SPICY TOASTED SUNFLOWER SEEDS
½ cup sunflower seeds
1 tablespoon grapeseed oil
¼ teaspoon chipotle chile powder
l/4 teaspoon sea salt
SALAD
2 medium carrots, peeled and shredded
6 cups baby spinach
½ cup fresh cilantro leaves
¼ cup Curried Tahini Dressing with Turmeric and Ginger (page 268)
1 avocado, cut into medium dice
Sea salt and freshly cracked black pepper, to taste
Instructions
•Preheat the oven to 4000F.
•Place the tofu on a plate lined with paper towels. Place another paper towel, plate, and a heavy saucepan on top to weigh down the tofu and release any excess liquid for 15 minutes (up to 30 minutes if you have the time!).
•Meanwhile, make the spicy toasted sunflower seeds. Mix the sunflower seeds with the grapeseed oil, chile powder, and salt in a small bowl. Spread the seeds on a sheet pan and roast for 6 to 8 minutes, stirring and rotating halfway through, until lightly browned. Remove and set aside to cool. Leave the oven on and line the sheet pan with parchment paper.
•Pat the tofu very dry and cut it into ½-inch-thick strips, then cut each strip into 3 squares. Pat the pieces with a paper towel again to remove any remaining liquid.
•Combine the rice flour, salt, and chile powder in a medium bowl. Spray all sides of the tofu with the olive oil spray to coat nicely. Dredge each piece of tofu thoroughly in the rice flour mixture, shaking off any excess. Place on the prepared sheet pan.
•Bake for 30 minutes, carefully flipping halfway through, until golden brown and crispy on the outside but soft on the inside.
•To assemble, place the carrots, baby spinach, cilantro leaves, and sunflower seeds in a large bowl and toss to combine. Drizzle the dressing around the rim of the bowl and toss until everything is evenly coated. Top with the avocado and crispy tofu cubes. Season with salt and pepper as desired and serve.
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