Crispy Italian Tofu with Pesto Tahini Dressing
ITALIAN TOFU SALAD
With a dressing you'll crave time and time again!
Once I combined pesto and tahini in a salad dressing, I couldn’t get enough! These flavours were meant to be together!
I’m a huge fan of Costco’s big jar of pesto. We make homemade pizzas every other week, and a drizzle of pesto always takes them to the next level. But all that pesto can be hard to use up - until now! This salad was the perfect solution to finish the jar. Pesto brings those bold Italian vibes, which inspired this light yet satisfying dish.
We borrowed the crouton concept from our Brown’s Social House Dupe – Cowgirl Salad, and the tofu prep comes from the Earle’s Santa Fe Salad Dupe.
It's been so fun seeing so many of you trying our Earl’s Dupe and we LOVE how you’ve been tagging us on Instagram with your yummy takes on it!
This salad is light, healthy and filling, with a dressing that’s irresistible. The little mozza balls and parm combo? A recent obsession you have to try! And while we love the Italian tofu, you can easily swap it out for chicken.
INGREDIENTS
Serves 4
CRISPY ITALIAN TOFU
1 Package Firm Tofu (or sub 2 chicken breasts)
1 Tbsp garlic powder
1 Tbsp Italian Seasoning
Avocado oil
Salt
SALAD DRESSING
3 Tbsp fresh lemon juice (about one lemon)
3 Tbsp pesto
3 Tbsp tahini
3 Tbsp olive oil
pinch red pepper flakes
1/2 tsp salt
dash of blank pepper
SALAD
3 cups chopped romaine
3 cups spring mix
1 big red pepper, diced - or sub baby tomatoes
1/2 cup mozzarella balls
1 avocado, chopped
1/4 cup parmesan, optional
GARLICKY CROUTONS
2 slices sourdough bread cut into squares
4-6 garlic cloves, crushed
2 tbsp vegan butter
DIRECTIONS
ITALIAN TOFU Cut the Tofu lengthwise in half and press between paper towel for 2 hours to remove water. Taking the water out makes room for the flavour to be absorbed. Sprinkle all sides with garlic powder, Italian seasoning and salt. Heat up some oil in a pan and fry on each side for 5 minutes or until a nice dark colour and the tofu begins to crisp. Slice.
DRESSING Combine all ingredients in mason jar or blender and mix until well combined.
GARLIC CROUTONS Melt the butter in a pan over medium heat. Add the garlic and cook for 30 seconds. Add the croutons and toss to evenly coat in butter and garlic. Let toast on one side before flipping them all. If they need a little spray of avo oil before flipping cause that side looks a little dry, do it! Cook till both sides are perfectly toasty.
SALAD Wash, dry and chop the lettuce and add to a large bowl. Add the red pepper, mozza balls, avo and parm along with 5-6 tablespoons of the dressing and toss to coast. Taste to see if you want more dressing, then add to a serving plate and top with crispy italian tofu. ENJOY!!!
XO, Andrea