Crispy Baked Tofu and Vegetable Salad

Crispy Baked Tofu and Vegetable Salad is a vibrant and nutritious dish that combines the satisfying crunch of baked tofu with a medley of fresh vegetables. This healthy American dinner is both filling and refreshing, perfect for a wholesome meal.

Ingredients

• Firm tofu - 250 grams
• Olive oil - 2 tablespoons
• Cornstarch - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1/2 teaspoon
• Mixed salad greens - 100 grams
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 medium, diced
• Carrot - 1 medium, shredded
• Red onion - 1/4 small, thinly sliced
• Balsamic vinegar - 2 tablespoons
• Honey (or maple syrup for vegan) - 1 teaspoon
• Dijon mustard - 1 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Press the tofu for about 15 minutes to remove excess moisture, then cut into 1.5 cm cubes.
3. In a bowl, toss the tofu cubes with olive oil, cornstarch, salt, black pepper, and paprika until evenly coated.
4. Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through until golden and crispy.
5. While the tofu is baking, prepare the salad by combining mixed salad greens, cherry tomatoes, cucumber, carrot, and red onion in a large bowl.
6. In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard to create the dressing.
7. Once the tofu is done, let it cool slightly before adding it to the salad.
8. Drizzle the dressing over the salad, toss gently, and serve immediately.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in protein and essential amino acids from tofu.
• High in vitamins and minerals from fresh vegetables.

Tags