This salad is full of flavor and texture! Crisp apples combined with mixed greens, almond, and blue cheese with Honey Dijon Vinaigrette - topped with almond crusted tofu for an extra boost of
Preheat the oven 400°F.
Drain and dry the block of tofu with paper towels. Wrap the block of tofu in a thick layer of paper towels and place on a plate. Lay another flat-bottomed plate (or small cutting board) on top of the tofu and place a can or two of beans on the plate/cutting board to weigh down the tofu, which will help press excess moisture from it. Let sit for 30 minutes.
Meanwhile, for the dressing, in a small bowl, whisk the honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper. Set aside.
Line a large baking sheet with parchment paper and spray with cooking spray.
Cut the tofu into ½-inch slices, then cut each slice into ½-inch cubes.
In a medium bowl, whisk the almond flour, garlic powder, onion powder, salt, and pepper. Add the tofu cubes and toss gently to coat them in the almond flour mixture. Place them on the prepared baking sheet. Spray the tofu with cooking oil. Bake until golden brown, 22 to 25 minutes, flipping halfway.
In a large bowl, toss the mixed greens, apple, almonds, and blue cheese. Add the dressing and toss to coat. Divide the salad among 4 bowls or plates and top evenly with the cooked tofu.
This recipe was created for the “50 Plates of Tofu” campaign for the state of New Hampshire.