Crispy Tofu & Rice Salad

This Crispy Tofu & Rice Salad is made with marinated & baked tofu strips, rice, romaine, avocado and a delicious & tangy green dressing!

Course Main Course

Cuisine American

Keyword baked tofu, healthy dinner, lunch, rice, salad, salad dressing, spring, summer, tofu

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 503

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Cut the tofu into 8 strips. Combine the rest of ingredients in a bowl and mix. Place the tofu strips in a shallow dish and pour over the sauce. Gently toss so all of the pieces are coated. Transfer to the baking sheet and pour over any leftover sauce. Place in the oven for 20 minutes. Flip and cook for another 5-10 minutes, or until crispy. Remove and slice into thinner strips.
Add all of the sauce ingredients to a food processor or blender. Blend until smooth. Taste and adjust seasonings as needed. Set aside.
Place the romaine in a bowl and add enough sauce to coat. Toss and set aside.
To assemble, layer a bowl or platter with the romaine, rice, tofu and avocado. Serve with the leftover sauce on the side.

You likely won't need to use all of the dressing. The rest can be saved in the fridge for 2-3 days and can be used as a dipping sauce or dressing.
The tofu is really good if you let it marinate for a few hours - if you have the time!
The tofu can be made in a skillet. Prepare it the same way and heat a skillet over medium heat. Cook until crispy on both sides.
To make ahead of time, prepare all of the components and assemble right before serving. This will keep the romaine from wilting and the avocado from browning.

Calories: 503kcal | Carbohydrates: 29g | Protein: 12g | Fat: 40g