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Herb-Crusted Tofu with Mediterranean Vegetable Salad Recipe

Herb-Crusted Tofu with Mediterranean Vegetable Salad recipe

Stashcook

This is a yummy dish with tofu that's crispy on the outside and soft inside. It's on top of a salad with tomatoes, cucumbers, onions, olives, and cheese. It's good for you and tastes great!

Ingredients

2 x (340 g) packages extra firm tofu
1/2 cup basil pesto
1/4 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 English cucumber, medium diced
1 pint cherry tomatoes, halved
1 medium red onion, thinly sliced
1 x (150 g) package mixed greens
1 x (200 g) jar Kalamata olives, pitted and halved
1 x (100 g) package crumbled goat cheese
60 ml balsamic vinaigrette
Salt to taste
Extra virgin olive oil for coating

Method

1
Preheat your oven to 450°F (230°C) and brush a baking sheet with olive oil.
2
Press the tofu to remove excess water by wrapping it in towels and placing a heavy object on top for 10 minutes.
3
Cut the tofu into cubes and toss with pesto in a bowl. Add salt to taste.
4
Mix bread crumbs and Parmesan cheese in a separate bowl, then coat the tofu cubes with the mixture.
5
Place the tofu on the prepared baking sheet and bake for 20 minutes, turning halfway, until golden and crispy.
6
While the tofu bakes, combine cucumber, cherry tomatoes, red onion, and olives in a large bowl.
7
Add the mixed greens and goat cheese to the salad, drizzle with balsamic vinaigrette, and toss everything together.
8
Serve the salad on plates and top with the baked tofu. Enjoy your meal!
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