Crispy Tofu & Summer Herb Salad with Lemon Vinaigrette
Ingredients
- 14 ouncesextra-firm tofu
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- 4 cupmixed salad greens
- 1½ cupcherry tomatoes
- ·cucumber
- ·fresh dill
- ·fresh mint
- ·fresh parsley
- 1½lemon
- 1 smallshallot
- ½ teaspoonDijon mustard
Prep
- 01
Halve 1.5 cups cherry tomatoes.
- 02
Dice 1 cucumber.
- 03
Mince 1 small shallot.
- 04
Roughly chop a handful each of fresh dill, mint, and parsley (about 2 tablespoons total).
Method
- 01
Press tofu between paper towels under a weight for 10 minutes to remove excess moisture.
- 02
Cut pressed tofu into 1/2-inch cubes. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, pan-fry tofu cubes until golden and crispy on all sides, about 12–15 minutes total. Season with salt and pepper. Transfer to a plate.
- 03
While tofu cooks, whisk together the juice of 1 lemon (about 3 tablespoons), 1 tablespoon olive oil, minced shallot, Dijon mustard, salt, and pepper in a small bowl.
- 04
Arrange salad greens, halved cherry tomatoes, and cucumber on a serving platter or in a large bowl. Top with warm crispy tofu.
- 05
Drizzle with lemon vinaigrette and toss gently. Scatter fresh dill, mint, and parsley over the top, squeeze remaining lemon over all, and serve immediately.
Spice Tips
For a touch of heat, add a pinch of red pepper flakes to the lemon vinaigrette. A tiny drizzle of sesame oil in the dressing adds nuttiness. If you enjoy stronger herbs, swap the mixed greens for peppery arugula or add a few basil leaves.
Tofu can be prepped and pressed up to 4 hours ahead; store in an airtight container. The salad greens and herbs keep best added just before serving to avoid wilting.