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Herb-Crusted Tofu with Mediterranean Vegetable Salad Recipe

Herb-Crusted Tofu with Mediterranean Vegetable Salad recipe


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!


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


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

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