Crisp Tofu with Avocado
and radish romaine salad
Ingredients
Tequila Lime Tofu:
- 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
Radish and Romaine Salad with Cotija:
- 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
- Radishes / Cucumbers / Lettuce - Prep as directed and store separately. (Can be done 1 day ahead)
- 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)
- 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).
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Preheat oven to 425F / 218C degrees. Brush a sheet pan with some oil or spray with nonstick cooking spray.
- Prepare 3 breading dishes or containers: 1) flour; 2) whisked egg; and 3) panko with paprika, cumin, salt, and oil (portion for tofu). Coat tofu pieces in flour; dip into egg; and then into panko. Spread out onto sheet pan.
- Roast tofu in the oven for 20 to 25 minutes, until golden.
- While tofu roasts, whisk together mustard, honey, vinegar and oil (portion for salad). Toss vinaigrette with radishes, cucumber and lettuce. Top with cheese.
- Top tofu with mashed avocado and red pepper flakes. Enjoy with salad on the side.
Reviews
Ratings
0 reviews