Broccoli Green Goddess Salad with Popcorn Tofu
Ingredients
Tofu
- 1 block (16oz) super firm tofu, torn into bite-sized chunks
- 1 cup plant milk
- 2 tbsp lemon juice
- 1/3 cup flour
- 2 tbsp nutritional yeast
- Seasonings: 1 tsp each garlic powder, onion powder, smoked paprika, za'atar, cayenne and sea salt
- 1 cup cornmeal
- 1 tbsp lemon pepper
- 1 tsp sea salt
- 1 1/2 tbsp neutral oil
Salad
- 2 cups broccoli florets, finely chopped
- 1 English cucumber, diced
- 2 celery stalks, diced
- 2 scallions, chopped
Dressing
- 1 cup basil, loosely packed
- 1 cup mint, loosely packed
- 1 small jalapeno, roughly chopped
- 1 small shallot, roughly chopped
- 2 garlic cloves
- 1/4 cup nutritional yeast
- 1/4 cup extra virgin olive oil
- 1/4 cup walnuts
- 1/4 cup lemon juice
- 1 tsp sea salt
Preparation
Tofu
In a large bowl whisk together the milk, lemon juice, flour, nutritional yeast and seasonings till well mixed. Add in the tofu and gently stir to submerge.
In a separate bowl combine together the cornmeal, lemon pepper and sea salt. Taking a few tofu pieces at a time, roll in the cornmeal mix until coated on all sides then place on a sheet pan lined with parchment paper.
Repeat the process for all the tofu, drizzle with the oil then bake at 400°F for 20-25 mins or until golden and crispy.
Salad and dressing
Combine all the dressing ingredients together in a blender and pulse till smooth and creamy. Pour into the salad ingredients, mix well and serve immediately or chilled.
