Crispy tofu salad (vegan)
Recipe for 4 persons
Time
Tofu: 2 days
Preparation: 1 hour
Ingredients
«Mayonnaise» salad dressing100 g vegan mayonnaise
8 g garlic
15 g mustard
7 g lemon juice
15 g herb vinegar
30 g olive oil
Salt
Pepper
Crispy tofu
400 g plain tofu
500 g vegetable stock, strong
270 g flour
2 spoonfuls Italian herbs
2 tsp ground paprika
2 tsp ground ginger
2 tsp freshly ground pepper
1 tsp salt
1 pinch ground nutmeg
230 g oat milk (or soya milk)
60 g cornflakes, unsweetened
Salad and garnish
400 g mini romaine lettuce
150 g walnuts
2 oranges
How to make it
In advance
- Remove the excess liquid from the tofu by freezing and defrosting it again. This should be done twice
- Peel the garlic
- Wash the salad leaves
Preparation
Salad dressing
- Combine the vegan mayonnaise, garlic, mustard, lemon juice and vinegar
- Blend thoroughly with a hand blender and then stir in the olive oil
- Add salt and pepper to taste
Crispy tofu
- Press the tofu between two chopping boards
- Wrap in kitchen roll and press again
- Break the tofu into 2-3 cm pieces and place in a bowl
- Bring the vegetable stock to the boil, pour over the tofu and leave to stand for 20 minutes
- Mix the flour with the Italian herbs, paprika, ginger, pepper, salt and nutmeg
- Mix 100 g of the seasoned flour with the oat milk to form a smooth paste
- Dip each piece of tofu in the oat milk and then into the seasoned flour to coat
- When all the pieces are coated, crumble the cornflakes with your hand and add to the seasoned flour
- Then dip the tofu in the oat milk again, and coat in the cornflake and flour mix
- Deep-fry the tofu at 180 °C until golden brown
- Drain on kitchen roll and sprinkle with a little salt
Salad garnish
- Toast the walnuts in a 180 °C oven
- Peel the oranges and cut into pieces
- Cut up the lettuce leaves
Tip
- Swap the walnuts and oranges for other nuts and fruit, depending on your preferences or what's in season
- With a sauce of your choice, the tofu can also be eaten as finger food and enjoyed while watching an exciting film
Serving
- Mix the salad with the dressing
- Scatter the walnuts and oranges on top
- Finally, place the hot, crispy tofu on top and serve straight away
Shopping list
100 g vegan mayonnaise400 g plain tofu
230 g oat milk
60 g cornflakes
400 g mini romaine lettuce
2 oranges
150 g walnuts