Breaded Tofu with Green Salad

Ingredients

• Tofu200 g
• Almond Milk1/4 cup (60 ml)
• Breadcrumbs2 tablespoon (28 g)
• Arugula2/3 cup (20 g)
• Cucumber1/2 cup (60 g)
• Mustard1 teaspoon (5 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Drain the tofu very well and cut in two.

2. 2

   Step 2

   Divide the almond milk in two, one half for breading and the other for the dressing.

3. 3

   Step 3

   Pour the remaining milk into a large plate and place the breadcrumbs in another large plate. If you wish, you can add a pinch of sesame seeds to the bread.

4. 4

   Step 4

   Place a pan over high heat. While heating, season the tofu with salt and pepper and dip it in the almond milk and then coat it with the breadcrumbs. Set aside.

5. 5

   Step 5

   Once heated, pour half of the oil, spread and place the tofu. Brown on both sides for 3-4 minutes over medium heat. Once done, remove and set aside.

6. 6

   Step 6

   For the salad, cut the cucumber into slices and mix with the previously washed arugula leaves. You can add some thin strips of yellow bell pepper and/or tomato.

7. 7

   Step 7

   For the dressing: Mix lemon juice, the remaining almond milk and the remaining oil. Season to taste with salt and pepper. Optional: Add a pinch of oregano.

8. 8

   Step 8

   Serve the breaded tofu on a plate with the green salad and dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Breaded Tofu with Green Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.