Crisp Tofu with Avocado
and radish romaine salad

Name: Crisp Tofu with Avocado
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 16 oz Tofu, extra-firm (vacuum-packed preferable), 1/2" (2.5 cm) thick slices; 2 Avocados, mashed; 2 tsp Lime juice; 1/2 cup Flour; 1 Egg, whisked; 1 cup Panko breadcrumbs; 1 tsp Paprika; 1/2 tsp Cumin; 1/4 tsp Salt; 1 Tbsp Oil, cooking; 1/2 tsp Red pepper flakes (opt); 1/2 lb Radishes, sliced; 1/2 lb Cucumbers, chopped; 2 hearts Lettuce, romaine, shredded; 1 tsp Mustard, Dijon; 1 tsp Honey; 1 1/2 Tbsp Vinegar, red wine; 3 Tbsp Oil, cooking; 4 oz Cheese, cotija, crumbled (sub feta)

Active: 35 Total: 35

Original GF Paleo Vegetarian

This golden, oven roasted tofu is topped with creamy avocado and paired with a crisp side salad for a vibrant meal full of flavors and textures.

Proteins

Tofu

Cuisines

Latin

Ingredients

Metric

Servings:

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

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)
Radishes / Cucumbers / Lettuce - Prep as directed and store separately. (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).

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Make

Preheat oven to 425F / 218C degrees. Brush a sheet pan with some oil or spray with nonstick cooking spray.
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.
Roast tofu in the oven until golden brown, 20 to 25 minutes.
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.

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