This crunchy hearty salad has been a go-to meal of mine for a while and wanted to share it with you! I created these tasty little tofu nuggets as part of the post I did with Manitoba Harvest last year, sharing creative ways to incorporate hemp hearts into your meals. The tofu fingers or nuggets... whatever you want to call them... are even great on their own right out of the fridge cold! Just make sure you always have some ranch dip on your hands!
Feel free to customize the salad components however you please too. You could also add nuts and seeds on top or some black beans or chickpeas for even more protein!
** makes 4 servings (16 sticks)
hemp crusted tofu ingredients:
1 (350 g) brick firm tofu
1/2 C gluten-free bread crumbs
1/2 C hemp hearts
2 tsp chili powder
2 tsp garlic powder
1 tsp sea salt
1/2 tsp ground pepper
2 tbsp dijon mustard
1 tbsp nondairy milk
cobb salad ingredients:
12 cups chopped romaine lettuce
1 lb whole green beans, blanched
2 cups tomato wedges or halved cherry tomatoes
2 cups frozen corn, thawed and drained of excess water
2 avocados, diced or cut into wedges
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.
Serve these with a dip of your choice like my popular ranch dip or something else of your choice. But for a whole meal I found these to be really satisfying on a cobb-style 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 salad and top with 3 to 4 tofu nuggets per salad and drizzle with ranch dressing!