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Crispy tofu shaved brussels sprout salad with honey mustard dressing

Crispy tofu shaved brussels sprout salad with honey mustard dressing

A hearty, filling salad that’s actually a veggie-packed tofu bowl. Makes a great lunch and dinner!

Scale

Ingredients

Crispy tofu

Honey mustard dressing

Salad

Serve with (optional)

Instructions

  1. First prepare the tofu:
    Slice the block (or blocks) of tofu into small equal cubes. Line a large cutting board with paper towels, arrange the tofu cubes all over the board in an even layer, cover them with more paper towels, then another cutting board. Place something heavy on top – like a cast iron skillet or jars filled with flour.
  2. Let the tofu sit like that for 30 minutes. If needed, change the towels halfway through, if they get too wet during the process. As the tofu drains, preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Set aside.
  3. Then make the dressing:
    Combine all ingreadients either in a sealable jar (or a mixing bowl) and shake vigurously (or beat with a whisk) until well combined and the mixture looks uniformed and smooth. Taste to see if you want more salt or lemon, set aside.
  4. Prepare the brussels sprouts:
    Using a mandoline slicer, a sharp knife or your food processor, shred the brussels sprouts as thinly as possible. Transfer to a large mixing bowl and toss with your hands so that all the sprouts come apart.
  5. Once the tofu is drained, transfer it to a large mixing bowl and add olive oil and tamari. Stir to combine, until all tofu is coated. Sprinkle with 1 tablespoon cornstarch and toss tofu until it’s completely coated, without any cornstarch left. If you spot any uncovered areas, add more cornstarch.
  6. Transfer tofu to baking sheet and bake for 20-25 minutes, until tofu is golden (golden brown on the edges). Flip tofu halfway through – I like to flip each cube individually with a pair of kitchen tweezers.
  7. Assemble:
    Remove baked tofu from the oven. Pour 1/2 dressing over the brussels sprouts and toss to combine. Add more if you want – depending on your taste. Sprinkle salad with crushed pine nuts, toss to combine, then sprinkle with parmesan and toss again.
  8. Spoon salad into bowls, top with crispy tofu, microgreens, sliced peppers, avocado and more parmesan if needed. Serve.

Notes

Not all mustards are the same. I’ve found that more commercial or store-brand options are lighter, while certain more expensive, gourmet brands are sharper in taste. It’s best if you taste the mustard first and then adjust the amount in your dressing – you might only want 1/2 tablespoon or even 2 tablespoons, compared to 1 TBSP that I use in the recipe.

How to make this vegan:   Use maple syrup instead of honey or skip the sweetener completely. Use vegan parmesan or nutritional yeast in place of parmesan OR just use more chopped nuts for that nutty flavor.

On tofu: If you’re in a hurry, simply slice a block of tofu into 1/2 inch (1 cm) rectangles and wrap each one into a paper towel. Press each piece down on a flat surface with your hands, change the towels if needed, and keep pressing and squeezing until some of the water gets out. Then slice tofu into cubes and proceed with the recipe.

Crispy tofu method borrowed from Kate.