Crisp Tofu with Avocado
and radish romaine salad
Ingredients
- Tofu, extra-firm (vacuum-packed preferable) - 16 oz , 1/2" (2.5 cm) thick slices
- Avocados - 2 , mashed
- Lime juice - 2 tsp
- Flour - 1/2 cup
- Egg - 1 , whisked
- Panko breadcrumbs - 1 cup
- Paprika - 1 tsp
- Cumin - 1/2 tsp
- Salt - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Red pepper flakes (opt) - 1/2 tsp
- Radishes - 1/2 lb , sliced
- Cucumbers - 1/2 lb , chopped
- Lettuce, romaine - 2 hearts , shredded
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Vinegar, red wine - 1 1/2 Tbsp
- Oil, cooking - 3 Tbsp
- Cheese, cotija - 4 oz , crumbled (sub feta)
Prep
-
Tofu - If tofu is packaged in water, press out liquid first. Slice into 1/2" / 2.5 cm thick slices. (Can be done 1 day ahead)
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Radishes / Cucumbers / Lettuce - Prep as directed and store separately. (Can be done 1 day ahead)
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Avocados - Mash avocados with lime juice and season with some salt and pepper. If not using right away, cover with plastic wrap, pressing the plastic down tightly over top (this will prevent browning).
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Make
-
Preheat oven to 425F / 218C degrees. Brush a sheet pan with some oil or spray with nonstick cooking spray.
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Set out three breading dishes or containers large enough to fit the tofu slices. Place flour in the first container. Crack eggs into the second container and whisk them. In the third container, combine panko, paprika, cumin, salt, and oil (portion for tofu). Coat tofu slices on all sides with flour. Dip each slice into egg and then into panko mixture. Spread out the slices in an even layer on the sheet pan.
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Roast tofu in the oven until golden brown, 20 to 25 minutes.
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While tofu roasts, whisk together mustard, honey, vinegar, and oil (portion for salad). Toss vinaigrette with radishes, cucumber, and lettuce. Top with cheese.
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Top tofu with mashed avocado and red pepper flakes. Enjoy with salad on the side.
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