Get ready to revolutionize your salad game with this mouthwatering Southern Crispy Tofu Salad that combines the perfect crunch, vibrant flavors, and a delightful twist on traditional Southern cuisine. Whether you're a tofu skeptic or a plant-based food lover, this recipe will transform your perception of vegetarian dishes with its golden, crispy exterior and creamy ranch dressing. Prepare to embark on a culinary journey that proves salads can be exciting, satisfying, and absolutely irresistible!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 block firm tofu, pressed and cubed
- 1 cup breadcrumbs
- 1/2 cup cornmeal
- 1 teaspoon paprika
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup ranch dressing
- Salt and pepper to taste
Instructions
- Prepare the tofu by pressing it for at least 30 minutes to remove excess moisture. Pat dry with clean kitchen towels and cut into 1-inch cubes.
- In a shallow dish, mix breadcrumbs, cornmeal, paprika, salt, and black pepper to create a crispy coating mixture.
- Dredge each tofu cube thoroughly in the breadcrumb mixture, ensuring complete and even coating on all sides.
- Heat vegetable oil in a large skillet over medium-high heat to approximately 375°F (190°C).
- Carefully place coated tofu cubes into the hot oil, frying in batches to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and crispy.
- Remove tofu cubes and drain on a wire rack or paper towels to remove excess oil. Sprinkle with a pinch of salt while still hot.
- In a large salad bowl, arrange mixed greens as the base.
- Scatter halved cherry tomatoes over the greens.
- Arrange crispy tofu cubes on top of the salad.
- Drizzle ranch dressing generously over the salad just before serving.
- Serve immediately while tofu is still warm and crispy.
Tips
- Press your tofu thoroughly: The key to crispy tofu is removing as much moisture as possible. Use a tofu press or wrap the tofu in clean kitchen towels with a heavy weight on top for at least 30 minutes.
- Temperature matters: Ensure your oil is precisely heated to 375°F (190°C) for the ultimate crispy exterior. Use a cooking thermometer for accuracy.
- Don't overcrowd the pan: Fry tofu in batches to maintain oil temperature and ensure each piece gets evenly golden and crisp.
- Seasoning is crucial: Don't be shy with your spices. The cornmeal and breadcrumb mixture is your flavor foundation, so season generously.
- Serve immediately: Crispy tofu is best enjoyed right after cooking. The texture is most impressive when it's fresh and hot.
- Make-ahead tip: You can press and cube the tofu a day in advance to save time during meal preparation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 18g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 5mg
