hemp crusted tofu cobb salad
These gluten-free breaded tofu nuggets are highly addictive... you've been warned! They make the perfect pairing with a fresh cobb style salad and a creamy ranch.
Servings 4 servings
Ingredients
hemp crusted tofu
- 1 x 350 g or 400 g brick of firm tofu
- ½ C gluten-free bread crumbs
- ½ C hemp hearts
- 2 teaspoon chili powder
- 2 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoon dijon mustard
- 1 tablespoon nondairy milk
cobb salad
- 12 C chopped romaine lettuce
- 1 lb whole green beans, blanched
- 2 C tomato wedges or halved cherry tomatoes
- 2 C frozen corn, thawed and drained of excess water
- 2 avocados, diced or cut into wedges
- 1 C ranch dressing
Instructions
hemp crusted tofu
- Preheat oven to 425°F.
- Drain the brick of tofu from the packaging water and pat dry with a tea towel or paper towel.
- Cut into 8 thick sticks or depending on the shape of your tofu brick you can cut those in half again for 16 pieces. They should be like a fish stick style shape.
- In a mixing bowl combine the bread crumbs, hemp hearts, spices, sea salt, and ground pepper. In another smaller bowl combine dijon with nondairy milk until smooth and well combined.
- Brush the dijon mixture evenly on each tofu stick coating well. Then coat fully in the bread crumb mixture. Place sticks on a parchment lined baking sheet.
- Spray the sticks with a light coating of vegetable oil and bake for 30 minutes flipping over half way through the bake time. They should be a deep golden brown.
cobb salad
- To make blanched green beans that are still bright green and crunchy you can boil them or steam them in a pot and then just as they turn bright green all over and are tender, drain them from the hot water and submerge them into a large bowl of ice water. Then once they've been submerged for 5 to 10 minutes you can drain them from the water into a colander. Serve them immediately on the salad or pat dry and store for 2 days in a container in the fridge.
- Assemble the salads with romaine lettuce, a handful of corn, green beans, a few tomato wedges, and cubed avocado. Top with 3 to 4 tofu nuggets per salad and drizzle with ranch dressing!
