Crispy Baked Tofu Salad with Maple Dijon Balsamic Dressing
Tofu recipe by https://www.loveandlemons.com/ , adapted to the portions designated in your Partake meal-plan.
Prep some baked tofu so that you can have a delicious protein-source to keep you going throughout your busy day. Pack all the ingredients for this salad separately to make sure your lunch stays crisp and flavorful, not soggy.
Prep Time: 30 minutes
Cook time: 25 minutes
Yield: 4
Ingredients:
- 2 packages (14 oz each) of extra-firm tofu, patted dry and cubed
- 1 tbsp vegetable oil (such as avocado, grapeseed, safflower, or canola)
- 1/4 cup low-sodium soy sauce or tamari
- 1 tsp sriracha or preferred hot sauce (may be adjusted for your tastes)
- 1 tbsp cornstarch
- 12 oz baby spinach
- 4 cups white mushrooms, sliced (about 8 oz)
- Scant 1/4 cup chopped or sliced almonds (around 1 oz)
- 1/3 cup balsamic vinegar
- 1/4 cup dijon mustard
- 2 tbsp maple syrup
- 2 tsp olive oil
- Kosher salt and black pepper, to taste
Instructions:
For the tofu:
--
1. Press the tofu (optional step). Wrap the block of tofu with a kitchen towel or paper towels. Place a heavy cast iron skillet on top and let it sit for 30 minutes. This will help squeeze excess water out of the tofu, which will make it more crisp as it cooks.
2. Preheat the oven to 425°F (or pre-heat your air-fryer to 400°F). Line a baking sheet or air-fryer basket with parchment paper.
3. Toss the cubed tofu with the oil, soy sauce, and sriracha. Sprinkle with the cornstarch and gently toss to coat.
4. If using an oven, spread the tofu evenly onto the baking sheet. Bake 20 to 25 minutes or until browned around the edges. Remove and let cool. If using an air-fryer, place the cubes into the air fryer basket in a single layer with a little space between each piece. Don’t overcrowd the basket. Work in batches if necessary. Air fry for 11 to 15 minutes, flipping halfway, until golden brown and crisp around the edges. The exact timing will depend on your air fryer. Repeat with any remaining tofu.
5. Let tofu cool fully, then divide into 4 lidded containers and store in the refrigerator until needed.
For the dressing:
--
1. Combine all dressing ingredients into a mason jar with a tight fitting lid.
2. Close the mason jar tightly and shake until thoroughly mixed.
3. Divide dressing into 4 small lidded containers to be packed alongside your lunches.
For the salads:
--
1. Combine spinach and sliced mushrooms and toss until combined. Divide mixture into 4 lidded containers.
2. Divide chopped almonds into 4 small lidded containers or snack-bags.
3. When it's time to pack your lunch, take 1 container of greens, 1 dressing cup, 1 bag of chopped almonds, and 1 container of tofu. Combine when it's time to eat, mix well. and enjoy.
Web-search for " Crispy Baked Tofu Love and Lemons " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
February 8, 2023
Prep some baked tofu so that you can have a delicious protein-source to keep you going throughout your busy day. Pack all the ingredients for this salad separately to make sure your lunch stays crisp and flavorful, not soggy. Prep Time: 30 minutes
Cook time: 25 minutes
Yield: 4
Nutrition facts:
393 calories
25 g protein
393 calories
25 g protein
Ingredients:
- 2 packages (14 oz each) of extra-firm tofu, patted dry and cubed
- 1 tbsp vegetable oil (such as avocado, grapeseed, safflower, or canola)
- 1/4 cup low-sodium soy sauce or tamari
- 1 tsp sriracha or preferred hot sauce (may be adjusted for your tastes)
- 1 tbsp cornstarch
- 12 oz baby spinach
- 4 cups white mushrooms, sliced (about 8 oz)
- Scant 1/4 cup chopped or sliced almonds (around 1 oz)
- 1/3 cup balsamic vinegar
- 1/4 cup dijon mustard
- 2 tbsp maple syrup
- 2 tsp olive oil
- Kosher salt and black pepper, to taste
Instructions:
For the tofu:
--
1. Press the tofu (optional step). Wrap the block of tofu with a kitchen towel or paper towels. Place a heavy cast iron skillet on top and let it sit for 30 minutes. This will help squeeze excess water out of the tofu, which will make it more crisp as it cooks.
2. Preheat the oven to 425°F (or pre-heat your air-fryer to 400°F). Line a baking sheet or air-fryer basket with parchment paper.
3. Toss the cubed tofu with the oil, soy sauce, and sriracha. Sprinkle with the cornstarch and gently toss to coat.
4. If using an oven, spread the tofu evenly onto the baking sheet. Bake 20 to 25 minutes or until browned around the edges. Remove and let cool. If using an air-fryer, place the cubes into the air fryer basket in a single layer with a little space between each piece. Don’t overcrowd the basket. Work in batches if necessary. Air fry for 11 to 15 minutes, flipping halfway, until golden brown and crisp around the edges. The exact timing will depend on your air fryer. Repeat with any remaining tofu.
5. Let tofu cool fully, then divide into 4 lidded containers and store in the refrigerator until needed.
For the dressing:
--
1. Combine all dressing ingredients into a mason jar with a tight fitting lid.
2. Close the mason jar tightly and shake until thoroughly mixed.
3. Divide dressing into 4 small lidded containers to be packed alongside your lunches.
For the salads:
--
1. Combine spinach and sliced mushrooms and toss until combined. Divide mixture into 4 lidded containers.
2. Divide chopped almonds into 4 small lidded containers or snack-bags.
3. When it's time to pack your lunch, take 1 container of greens, 1 dressing cup, 1 bag of chopped almonds, and 1 container of tofu. Combine when it's time to eat, mix well. and enjoy.
Web-search for " Crispy Baked Tofu Love and Lemons " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
February 8, 2023
Nutrition Disclaimer
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