Crispy Tofu Salad with Strawberry Vinaigrette
Refreshing vegan salad that can be a complete meal or a side dish.
Servings: 4
Equipment
- food processor
Ingredients
Fried Tofu
- 8 oz. extra firm tofu cubed
- 2 tbsp corn starch
- 1/2 tsp sea salt
- 2 tbsp vegetable oil
Strawberry Vinaigrette
- 10 strawberries
- 1.5 tbsp olive oil
- 1 tbsp agave syrup
- 1 tbsp apple cider vinegar
- sea salt & pepper to taste
Instructions
Crispy Tofu
- Boil enough water to cover tofu.
- Drain cubed tofu, and place it in boiling water. After water returns to a boil, let it cook for 30 seconds, then drain tofu and place it into a bowl.
- Add 2 tbsp corn starch to the bowl and toss to coat tofu.
- In a large pan add 2 tbsp vegetable oil and heat on medium-low heat.
- Once oil is hot, add tofu and cook until you get all sides light golden-brown. Stir every minute or so. Once tofu is done remove it from heat and set aside.
Strawberry Vinaigrette Dressing
- In a food processor combine 10 strawberries, 1.5 tbsp olive oil, 1 tbsp agave syrup, 1 tbsp apple cider vinegar, and dashes of sea salt & pepper. Process until smooth.
Making the Salad
- Add salad / spinach / cabbage slaw into a large bowl. Top with crispy tofu, and strawberry vinaigrette dressing. Enjoy!