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hemp crusted tofu cobb salad

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.

Course Salad
Cuisine American
Keyword crispy tofu, ranch, salads
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Author Lauren Toyota

Ingredients

hemp crusted tofu

  • 1 350 g brick of 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

  • 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

  1. Preheat oven to 425°F.
  2. Drain the brick of tofu from the packaging water and pat dry with a tea towel or paper towel.

  3.  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.

  4. 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.
  5. 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.
  6. 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

  1. 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.
  2. 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!