Crispy Baked Tofu Salad with Lemony Poppy Dressing (Vegetarian)

This Vegan Crispy Baked Tofu recipe is brought to you in partnership with my friends GT’s Living Food and COCOYO Living Coconut Yogurt. As always, opinions are 100% my own. Thank you for supporting the brands that make this site and my gluten free salad cravings possible!

Let me quickly tell you one of my favorite fast casual salads.

It’s from the Cowgirl Cafe near Manhattan’s West Village, where I lived until I was 2. Needless to say, I don’t think I had a salad when I was younger (I remember that place mostly because of the rock sugar). But when I graduated from college, my first job was right around the corner, and 90% of the people in the office would order a shredded chicken salad for lunch every day.

There are no special ingredients other than the lemon poppy sauce, it’s sweet, creamy, and I often lick my fingers out of the delivery container to the horror of my colleagues.

Like salads at many chain restaurants, this salad can have more calories than a sandwich, though choosing it thinking you’re making a healthy choice.

Luckily, this crispy baked tofu contains all the elements of my favorite salad of yesteryear—crispy protein and a creamy dressing—but since it’s vegan and dairy-free Cocoa PureI use it both in tofu crumbs and in a creamy lemon poppy sauce.

since going Low FODMAP for mine Silk treatment, I’ve always been a big fan of dairy-free yogurt and especially love finding brands that use sustainable packaging. COCOYO is a plant-based probiotic powerhouse made from real raw coconut. Its three ingredients (coconut meat, coconut water, and probiotic cultures) are truly fermented to provide 200 billion live probiotics per jar…for the record, it’s made of glass!

It’s made by my favorite kombucha company, GT’s Living Foodso I implicitly trust them in all things fermented.

The dual use of COCOYO in this recipe provides some functionality. First, COCOYO in its original form in our seasoning provides a probiotic punch. Second, we know that cooking fermented foods at high temperatures kills good bacteria and reduces their potential gut benefit, but COCOYO remains the perfect binder for breading crispy baked tofu. The chips of choice were brown rice chips, which I pulsed in the food processor to make them more like breadcrumbs. I can’t explain exactly why, but the resulting crispy tofu tasted like a mouthful of macaroni and cheese.

It’s hard to find a rich, creamy texture in dairy-free yogurt, which is another reason to add a little Cocoa Pure Helps a lot in our attire. It has 0g sugar added, but to add a little sweetness to my Cowgirl Cafe favorite dressing, I added a little maple syrup. Yogurt and poppy seeds add some delicious fiber to offset it.

The salad itself is kale and romaine, although you can also use cabbage or endive. To round out the bowl and make it more vibrant, I used sliced ​​carrots, beets, sugar snap peas and radishes. These are all spring seasonal, but you can easily adjust the toppings depending on the season at hand.

This Crispy Baked Tofu recipe and seasoning is totally Low FODMAP Salads can also get some modifications.

Read on for instructions on how to make this vegan crispy baked tofu salad. If you give it a try, I’d love to hear what you think about COCOYO too! Let me know in the comments.

With health and hedonism,

Phoebe

Crispy Baked Tofu Salad with Creamy Lemon Poppy Dressing (Vegan & Low FODMAP)

This salad makes the most of spring vegetables, but feel free to switch up the toppings depending on what’s on hand. Diced avocado and fresh or charred corn are also delicious. To make this low FODMAP, simply omit the beets.because COCOYO Pure Dairy Free Yogurt!

raw material

For salads:

• 2
  Romaine head
  about 6 cups, thinly sliced
• 2
  cup
  finely chopped kale
• 4
  radish
  thin slices
• ½
  cup
  Thinly sliced ​​sugar snap peas
• 2
  small beets
  thin slices
• 2
  baby carrots
  thin slices

instruct

1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. In a small food processor, pulse rice paste with salt and paprika until finely ground. Remove to a shallow bowl or plate.

3. In another shallow bowl, combine Dijon and cocoa puree. Season with salt.

4. Working piece by piece, carefully spread the tofu into the yogurt mixture. Scoop the marinated tofu into the rice mixture and press down until fully coated, then shake off any excess. Spread the tofu evenly on the baking sheet.

5. Bake in the oven until golden and crisp, 15 to 20 minutes. Let it cool on the tray until safe to touch, then cut each piece in half lengthwise so you have two pieces.

6. Meanwhile prepare salad: Arrange romaine lettuce, kale, radishes, beet peas, beets, and carrots on a large plate or salad bowl.

7. In a small mixing bowl or cup, make dressing: Whisk together COCOYO Pure, lemon juice, olive oil, Dijon, maple syrup, poppy seeds, and ½ teaspoon salt. Taste for seasoning and add salt if necessary.

8. Serve crispy baked tofu over salads. Serve with creamy lemon poppy sauce.

If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!

This Vegan Crispy Baked Tofu recipe is brought to you in partnership with my friends GT’s Living Food and COCOYO Living Coconut Yogurt..as always the opinion is 100% my own. Thank you for supporting the brands that make this site and my gluten free salad cravings possible!