2tablespoonscoconut oil or peanut oil or safflower oilor other oil, not olive oil
3cupslettucewashed and rinsed, chopped or shredded
1cupchopped grape tomatoes
¼cupshredded red cabbage
¼shredded vegan cheese
Vegan Honey Mustard Dressing
Mix all the ingredients together, stirring well. Taste and adjust to your taste. Place in the fridge until you need it.
Vegan Fried Chicken Tofu
Cut the tofu in 1 inch by 3 inch strips. Some more water will come out, so wrap gently in paper towel to soak up the extra water while you prep the dredging stations.
Place the flour in a plate/bowl, then the vegan buttermilk (the milk with vinegar) in a bowl, and the panko breadcrumbs in another plate/bowl. Line them up next to each other for a dredging station. Mix 1 tablespoon cajun seasoning into the flour, and the other tablespoon into the breadcrumbs along with the sea salt and black pepper.
Dip one piece of tofu into the flour, then the buttermilk, shaking off the excess and then roll into the panko breadcrumbs, ensuring to press these in. Be gentle - you don't want to break the tofu!
Heat up the oil in a pan until at high heat. Place a strip of tofu in and fry for about 1-2 minutes on each side, until golden brown. Remove from oil and place on a paper towel to absorb any oil.
Toss all the salad ingredients together. Top with the vegan fried chicken tofu, and drizzle the vegan honey mustard dressing on top. Enjoy!
*If you can’t find gluten free panko breadcrumbs, you can make it by toasting some gluten free bread, then pulsing it in your food processor or blender until it turns into breadcrumbs. The toasting gives them that panko effect.**My favourite gluten free flour brand is Bob’s Red Mill.PLEASE adjust these quantities to the way you want your salad!The breading and oil is enough for about 4 servings of crispy tofu (so you'll have lots left behind if you want to make the entire block of tofu one time for meal prep), so I've adjusted the calories for 1 serving!