There is something I find incredibly appealing about a cold chopped salad on top of a warm entrée. I love a salad pizza, I love fries with salad. This vegan crispy Mediterranean tofu with a Mediterranean chopped salad on top is so crave-worthy! Simple tofu with a crispy Mediterranean seasoned coating, that is baked not fried. Served with a salad with chopped romaine, peppers, onions and olives. Plus the most delicious and easy vinaigrette. Hot and cold, crispy, sweet and salty. Tangy and perfect in every way. This meal will probably make your regular meal rotation.
What You Need For This Amazing Tofu and Salad Combo:
- Extra Firm Tofu: Make sure you are using extra firm tofu for this meal.
- Garlic Powder, Basil, Oregano, Dill, Salt, Pepper and Cinnamon: These flavor the tofu.
- All Purpose Flour, Panko and Non-dairy Milk: These are used to create the super crispy coating for the tofu.
- Romaine, Olives, Pepperoncinis, Red Onion and Vegan Feta: For the chopped salad.
- Olive Oil, Balsamic, Dijon and Agave: To make the salad dressing, along with some extra basil and oregano.
There is only part of this vegan crispy Mediterranean tofu that is a bit time consuming. Coating the tofu takes a few minutes, but it super easy to do. Then you just pop it in the oven and make your salad. The salad comes together in no time! The dressing is simple and so delicious you make want to keep some on hand for all you salad needs. This recipe has a few components, but they are incredible together. Plus great to have on hand for other recipes you may want to throw together.
Why Should You Make This Crispy Tofu?
- This meal is quick and easy.
- It is hearty and yummy.
- The chopped salad and crispy tofu were just made for each other.
- Kid and vegan skeptic approved.
- Get your protein and veggies in the most delicious way possible.
Vegan Crispy Mediterranean Tofu and Chopped Salad
Ingredients
Crispy Mediterranean Tofu
- 1 Block(15oz.) Extra firm tofu, drained and pressed
- 1 Cup Panko bread crumbs, vegan
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Basil, dried
- 1/2 teaspoon Oregano, dried
- 1 teaspoon Salt, divided
- 1/4 teaspoon Dill, dried
- Pinch of Cinnamon
- Pinch of Black pepper
- 3/4 Cup All purpose flour
- 3/4 Cup Non-dairy milk, unsweetened I used oat milk
Mediterranean Chopped Salad
- 1 Heart Romaine, chopped
- 1/2 a Red onion, diced
- 1/2 Cup Kalamata olives, chopped
- 1/2 Cup Pepperoncini, chopped
- 4 Ounces Vegan feta, I used Violife, crumbled
- 1/2 Cup Olive oil
- 1/4 Cup Balsamic vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Agave syrup
- 1 teaspoon Oregano, dried
- 1/2 teaspoon Basil, dried
- Salt and Pepper to taste
Instructions
- Preheat the oven to 425 degrees(F).
- Start the tofu first, cut your block of tofu into triangles. Set aside.
- Take 3 medium sized mixing bowls, in the first bowl stir together the panko, garlic powder, basil, oregano, 1/2 tsp salt, dill, cinnamon and black pepper.
- In the second bowl, add the flour and the remaining 1/2 tsp salt and stir to combine.
- In the third bowl, add the non-dairy milk.
- Take a triangle of tofu and put it into the bowl with the flour and coat the tofu, then put in the non-dairy milk, coating completely, put back into the flour and coat, then back into the non-dairy milk, then into the panko and spices. Pressing the panko onto each side of the tofu, until fully coated.
- Repeat with all of the tofu and place each piece on a large sheet pan, sprayed with on-stick spray or lined with a silicone mat.
- Spray the tops of the tofu with a little more non-stick spray or brush with a little oil to help the tofu brown.
- Bake for 15 minutes, flip and bake another 15 minutes or until browned on the outside and the tofu is firm.
- While the tofu bakes, make the salad. In a large mixing bowl, add the romaine, onions, olives, peppers and feta.
- Make the dressing for the salad. In a small mixing bowl, whisk together the olive oil, balsamic vinegar, Dijon, agave, oregano and basil. And a pinch of salt and pepper.
- Once the tofu is done, pour the dressing over the salad and toss to coat.
- Serve the tofu with some salad on top!
I made this recipe tonight and we loved it. The tofu is unbelievably crispy! I will definitely make it again.
This was so delicious! I added some diced cucumbers and substituted sun dried tomatoes for the olives! Will definitely be making again and again!
Oh my, these were absolutely amazing! Added some tomatoes, homemade pickles carrots & radishes to the salad and used the green olives I had and oh my! Crispiest tofu I ever had! Will 100% be making this again