Crispy Baked Tofu Salad with Creamy Lemon Poppy Dressing (Vegan and low FODMAP)
This salad makes the best of spring veggies, but feel free to change up the toppings depending on what you have on hand. Diced avocado and fresh or charred corn would also be delicious. To make this low FODMAP, just omit the beets. It is already vegan and dairy-free thanks to the COCOYO Pure Dairy Free Yogurt!
Servings 4
Equipment
Ingredients
For the tofu:
- 2 cups gluten-free brown rice cereal preferably organic, non-GMO
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 2 tablespoons Dijon mustard
- 2 tablespoons COCOYO Pure Dairy Free Yogurt
- 1 pound extra firm tofu cut into 8 slices
For the salad:
- 2 heads of romaine about 6 cups, thinly sliced
- 2 cups finely shredded kale
- 4 radishes thinly sliced
- ½ cup thinly sliced sugar snap peas
- 2 small beets thinly sliced
- 2 small carrots thinly sliced
For the dressing:
- 1/2 cup COCOYO Pure Dairy Free Yogurt
- ¼ cup lemon juice
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 teaspoons poppy seeds
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a small food processor, pulse the rice cereal with the salt and paprika until finely ground. Remove to a shallow bowl or plate.
- In another shallow bowl, combine the Dijon and COCOYO Pure. Season with salt.
- Working one by one, carefully coat the tofu in the yogurt mixture. Dredge the marinated tofu in the rice mixture, pressing down until fully coated, and shaking off any excess. Arrange the tofu in an even layer on the baking sheet.
- Bake in the oven until golden and crispy, 15 to 20 minutes. Allow to cool on the tray until safe to touch, then slice each piece in half lengthwise so you have two strips.
- Meanwhile assemble the salad: arrange the romaine, kale, radishes, sugar snap peas beets and carrots on a large serving platter or salad bowl.
- In a small mixing bowl or cup measure, make the dressing: whisk together the COCOYO Pure, lemon juice, olive oil, Dijon, maple syrup, poppy seeds and ½ teaspoon salt until smooth. Taste for seasoning and add salt as necessary.
- Arrange the crispy baked tofu on top of the salad. Serve alongside the creamy lemon poppy dressing.