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Crispy Tofu Salad

From Farm Where Life is Good

<p>Tofu is actually quite good. We eat it a lot and can tell good tofu from not so good tofu. It&#8217;s not just a protein to add to something with lots of sauce that will be absorbed by the tofu. This &#8220;shake-n-bake&#8221; salad is excellent</p>
Source: (Entered by Lara Rasmussen Anderson)
Serves: 2-4 depending

1 14oz firm/extra firm tofu (Wildwood is the best.)
2/3 cup AP flour
1/3 cup nutritional yeast
1 tsp each sea salt, garlic powder and onion powder
1/2 tsp each paprika and black pepper
high heat oil, to cover bottom of pan
salad mix
cauliflower, finely chopped
cucumber, finely chopped
1/3 cup olive oil
1/3 cup cider or red wine vinegar
1/8 cup maple syrup or sugar
1 Tbsp Dijon mustard
salt and pepper to taste

Step by Step Instructions
  1. Put a high-sided pan on medium-high heat.
  2. Cut the tofu into 1/2-inch cubes. Put all the dry ingredients into a sealable container and shake together. Once combined, toss in the tofu cubes and shake again until everything’s fully coated.
  3. Now that the pan’s hot, pour in enough oil to cover the bottom of the pan, and a little extra. While you’re letting the oil heat, chop up the vegetables that’ll be in your salad.
  4. Carefully spoon in enough of the tofu cubes to partially cover the pan, but don’t crowd it. Let them fry up. They’ll start to brown a bit and become crispy when they’re done. Keep frying them in batches until they’re all done.
  5. Let the tofu rest on some paper towels or a cloth towel for a few minutes. Meanwhile, whisk together all of the dressing ingredients.
  6. Drizzle the dressing over the salad and spoon on the tofu hot or cool with your salad, either way, tastes great! :)