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Orange-Crusted Tofu Salad


Oranges are still in season, and that means we should make the most of them while they last. Here is a really easy and very flavourful recipe. It’s fresh, sweet, zesty, and tangy.


Ingredients:

  • 1 extra firm tofu (300g)


Coating:

  • 1 Tbsp of orange zest

  • ½ tsp mustard powder

  • 1 Tbsp nutritional yeast (I used @realfooddirect )

  • ¼ cup of almond meal

  • ½ tsp salt

  • ¼ tsp pepper


Dressing:

  • ½ orange, peeled

  • 3 medjool dates, pitted

  • 1 Tbsp orange zest

  • 3 Tbsp balsamic vinegar

  • 1 clove of garlic

  • 1 tsp fennel powder

  • 2 Tbsp hemp seed oil (I used @hemp.nz )

  • 2 Tbsp of water


  • 3 cups of spinach

  • 2 oranges, peeled, and sliced

  • 2 tomatoes, sliced

  • 1 red onion, sliced


  • Lemon thyme

  • Freshly cracked pepper


Instructions:

  1. Press the tofu if very moist. Prepare the ingredients: zest the orange, and thinly slice the oranges, tomatoes, and red onion. Cut the tofu into 8 slices (approx. 8mm thick), and cut the slices diagonally to create triangles.

  2. Preheat the oven to 200’C. Prepare the coating: In a medium bowl, whisk almond flour, nutritional yeast, orange zest, mustard powder, salt, and pepper.

  3. Place the tofu triangles in the coating and cover evenly on each side.

  4. Place the triangles on a baking sheet, drizzle with olive oil, and bake for 12 minutes. Flip and bake for another 6 minutes.

  5. In the meantime, prepare the dressing: Using a blender, blend peeled orange, dates, balsamic vinegar, hemp seed oil, garlic, fennel powder, and water.

  6. Remove the tofu from the oven.

  7. Assemble the bowl: place spinach on the bottom of the bowl, and add orange slices, tomato slices, and red onion. Place tofu triangles. Pour the dressing.

  8. Serve topped with lemon thyme and freshly cracked pepper.

  9. Enjoy! 💚




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