“Chicken-Fried” Tofu Salad
Meatless Monday never looked so good, thanks to this salad packed with fresh veggies and crispy yet tender tofu.
INGREDIENTS
Servings: 4
16 ounces firm tofu, drained
2 cups all-purpose flour, divided
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon oregano
½ teaspoon thyme
¼ teaspoon cayenne pepper
2 cups buttermilk
Canola oil, for frying
3 tablespoons olive oil
2 teaspoons lemon juice
1 bag mixed greens, for serving
½ cup shredded carrots
1 cup grape tomatoes, halved
¼ cup parsley, chopped
PREPARATION
1. Lightly press on the tofu to remove any excess moisture. Cut the tofu into 1-inch cubes.
2. Place ½ cup flour in a small bowl and the remaining 1½ cups in a larger bowl. To the large bowl add paprika, garlic powder, salt, black pepper, oregano, thyme, and cayenne powder. Place the buttermilk in a bowl suitable for dipping.
3. Dip each cube in the small bowl of plain flour, then in the bowl with the buttermilk, and then into the large bowl of seasoned flour. If it needs more breading, repeat the process.
4. Place a cast-iron skillet over medium heat and fill with a ½ inch of canola oil. When the oil is shimmering, begin frying tofu pieces for 2–3 minutes per side, or until golden brown. Flip and fry the other side, then remove from the pan and drain on a plate lined with a paper towel. Season with a sprinkle of salt while hot, if desired.
5. To make the dressing, whisk together the olive oil and lemon juice in a measuring cup. Toss the dressing with the greens and add the shredded carrots, grape tomatoes, and parsley. Place a portion of the salad on a plate and top with several pieces of fried tofu. Enjoy!
Summer tastes better with Coca-Cola.
Recipes by: Alexander Roberts
Food stylist: Jacqueline Tris
Food Stylist's Assistant: Hip Torres