Vegan Crispy Cajun Fried Tofu Salad with Maple Mustard Dressing
This tofu salad is modeled after TGI Friday's Cajun fried chicken salad, but it’s vegan! Loaded with crunchy veggies and topped with Cajun fried tofu and creamy, tangy-sweet dressing, it’s a winner.
Ingredients
Vegan Honey Mustard Dressing
- 2 tablespoons vegan mayonnaise 30g
- ¾ tablespoon maple syrup 11ml
- 1 tablespoon mustard 15g
Vegan Fried Chicken Tofu
- ¼ cup soy milk or almond milk 60ml
- 1 tablespoon vinegar 15ml
- ½ cup panko breadcrumbs gluten free if necessary*, 30g
- ¼ cup flour gluten free if necessary**, 30g
- ¼ block of extra firm tofu pressed, about 100g
- 2 tablespoons cajun seasoning divided, 12g
- 1 teaspoon salt 6g
- ½ teaspoon ground black pepper 1g
- 2 tablespoons coconut oil or peanut oil or safflower oil (not olive oil), 30ml
Salad
- 3 cups lettuce washed and rinsed, chopped or shredded, about 180g
- 1 cup chopped grape tomatoes 150g
- ½ carrot shredded, about 30g
- ¼ cup shredded red cabbage 20g
- ¼ shredded vegan cheese 28g
Instructions
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 1 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. Repeat with the rest of the tofu. 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 the pan and fry for about 1-2 minutes on each side, until golden brown. Remove and place on a paper towel to absorb any oil.
Salad
- Toss all the salad ingredients together. Top with the vegan fried chicken tofu, and drizzle the vegan honey mustard dressing on top. Enjoy!
Notes
- Press that tofu. Get as much of the water out as possible for a better chicken-esque chew. See my post on How To Cook Tofu to learn how.
- Use the right oil. Use an oil with a high smoke point (like refined coconut oil, peanut oil, and safflower oil) for successful frying. No olive oil here.
- High heat. Pan-fry the tofu over high heat so the breading doesn't just soak up all the oil and turn soggy.
- Drain. Transfer the pan-fried tofu to a plate lined with paper towels immediately to absorb excess oil.
- Adjust. Don't be afraid to adjust these quantities to the way you want your salad!
- Double down. The breading and oil are enough for ~4 servings of crispy tofu. Feel free to make more!
- Storage. Store the leftover tofu strips in one airtight container, the dressing in another, and the lettuce and veggies in another. They'll keep in the fridge for up to 3 days. You can also store the tofu in the freezer for up to 3 months.
- Reheating. Allow the tofu to thaw in the fridge (if applicable) before wrapping it in aluminium foil and baking at 350°F (175°C) for 5-10 minutes.
Nutrition
Serving: 1recipe | Calories: 556kcal | Carbohydrates: 52g | Protein: 18g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 2785mg | Potassium: 1240mg | Fiber: 13g | Sugar: 22g | Vitamin A: 14612IU | Vitamin C: 41mg | Calcium: 296mg | Iron: 7mg