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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!
Prep 30 minutes
Cook 20 minutes
Total Time 50 minutes
Servings 2

Ingredients 
US | M

Crispy tofu
  • 14 oz organic firm tofu
  • 1 tablespoon tamari soy sauce
  • 1 tablespoon sunflower oil or other neutral oil
  • 1 - 2 tablespoons cornstarch
Honey mustard dressing
  • 1 tablespoon lemon juice
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon Dijon mustard use less if your mustard is very sharp
  • 1/2 tablespoon honey
  • 1/2 teaspoon sea salt
  • 1/2 cup olive oil
Salad
  • 12.5 oz brussels sprouts yellow leaves removed and ends trimmed
  • 1/2 cup pine nuts crushed or finely chopped
  • 1/4 to 1/2 cup freshly grated Parmesan adjust to taste
Serve with (optional)
  • 1 green bell pepper sliced
  • microgreens or baby spinach
  • 1 avocado sliced

Instructions

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.
  • Let the tofu sit like that for 15 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.
  • Once the tofu is drained, transfer it to a large mixing bowl and coat it with tamari. Then stir in oil 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.
  • Transfer tofu to baking sheet and bake for about 20 minutes, until tofu is golden (golden brown on the edges).
Prepare the rest of the ingredients
  • To make the dressing, combine all ingredients either in a sealable jar (or a mixing bowl) and shake vigorously (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.
  • Shred the Brussels sprouts using a mandoline slicer, a sharp knife or your food processor. As thinly as possible. Transfer to a large mixing bowl and toss with your hands so that all the sprouts come apart.
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.
  • 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.
  • You'll have some dressing left over. Store it covered in the refrigerator and use within one week.