hemp crusted tofu cobb salad | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2018/02/05/hemp-crusted-tofu-cobb-salad/

This hemp crusted tofu cobb salad has been a go-to meal of mine for a while and wanted to share it with you! I created these tasty little tofu nuggets as part of the post I did with Manitoba Harvest last year, sharing creative ways to incorporate hemp hearts into your meals. The tofu fingers or nuggets… whatever you want to call them… are even great on their own right out of the fridge cold!

Serve these with a dip of your choice like my popular ranch dip, preferably. But for a whole meal, I found them really satisfying on this tofu cobb salad!

Feel free to customize the salad components however you please. You could also add nuts and seeds on top, or some black beans or chickpeas for more protein!

hemp crusted tofu cobb salad

Ingredients

hemp crusted tofu

1 x 350 g or 400 g brick of firm tofu1/2 C gluten-free bread crumbs1/2 C hemp hearts2 tsp chili powder2 tsp garlic powder1 tsp sea salt1/2 tsp ground black pepper2 tbsp dijon mustard1 tbsp nondairy milk

cobb salad

12 C chopped romaine lettuce1 lb whole green beans, blanched2 C tomato wedges or halved cherry tomatoes2 C frozen corn, thawed and drained of excess water2 avocados, diced or cut into wedges1 C ranch dressing

Instructions

hemp crusted tofu

Preheat oven to 425°F.Drain the brick of tofu from the packaging water and pat dry with a tea towel or paper towel. Cut into 8 thick sticks or depending on the shape of your tofu brick you can cut those in half again for 16 pieces. They should be like a fish stick style shape.In a mixing bowl combine the bread crumbs, hemp hearts, spices, sea salt, and ground pepper. In another smaller bowl combine dijon with nondairy milk until smooth and well combined.Brush the dijon mixture evenly on each tofu stick coating well. Then coat fully in the bread crumb mixture. Place sticks on a parchment lined baking sheet.Spray the sticks with a light coating of vegetable oil and bake for 30 minutes flipping over half way through the bake time. They should be a deep golden brown.

cobb salad

To make blanched green beans that are still bright green and crunchy you can boil them or steam them in a pot and then just as they turn bright green all over and are tender, drain them from the hot water and submerge them into a large bowl of ice water. Then once they've been submerged for 5 to 10 minutes you can drain them from the water into a colander. Serve them immediately on the salad or pat dry and store for 2 days in a container in the fridge.Assemble the salads with romaine lettuce, a handful of corn, green beans, a few tomato wedges, and cubed avocado. Top with 3 to 4 tofu nuggets per salad and drizzle with ranch dressing!

The post hemp crusted tofu cobb salad appeared first on hot for food by Lauren Toyota.

vegan scalloped potatoes recipe

These vegan scalloped potatoes are a delightful twist on a classic with the added caramelized onions on top!

vegan caramelized onion scalloped potatoes

These vegan caramelized onion scalloped potatoes are a delightful twist on a classic and will satisfy everyone at your holiday gathering!

vegan pumpkin lasagna

I'm in the full-swing fall spirit, even though it's still nearly 95°F here in LA-I live in the valley! Those who are long-time hot for foodies know that I'm not into spooky eats. I like to keep it classy. Enter this vegan pumpkin lasagna.

vegan pumpkin lasagna

cabbage rolls with sunflower seed ricotta

These vegan cabbage rolls are stuffed with sundried tomatoes, mushrooms, and sunflower seed ricotta. Super delicious!

vegan scalloped potatoes recipe

vegan caramelized onion scalloped potatoes

vegan pumpkin lasagna

vegan pumpkin lasagna

cabbage rolls with sunflower seed ricotta

hot for food

Categories

Social Footprints