Crispy Almond Tofu and Apple Salad

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

  • Servings
    4
  • Prep Time
    25 Min
  • Cook Time
    25 Min

Cooking Directions

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.
    How to Press Tofu
    How to Press Tofu
  • 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.

In this Recipe

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Ingredients

For the Almond Crusted Tofu:

  • 1 pkg. House Foods Tofu Firm
  • ⅓ cup almond flour (also known as almond meal)
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper

For the Honey Dijon Vinaigrette:

  • 2 Tbsp. honey
  • 2 Tbsp. dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. extra virgin olive oil
  • Pinch salt
  • Pinch black pepper

For the Salad:

  • 8 cups mixed baby greens
  • 2 local New Hampshire apples, cored and chopped
  • ¼ cup sliced almonds
  • ⅓ cup crumbled blue cheese (1½ ounces)

Nutrition

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Amount per serving
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% Daily Value*
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