This is a winning combination of sesame-coconut crusted tofu and rich creamy raspberry salad dressing. There’re so many flavors mixed together that create a beautiful and appetizing salad.
Although it might look fancy it is incredibly fast and easy to make. Especially if you blend the dressing and marinate your tofu the night before.
Slice tofu into 4 rectangles, pat dry with paper towel and set aside.
To make marinade whisk together soy sauce, rice vinegar and maple syrup. Cover tofu with marinade and let it sit for at least 5 minutes, 1 hour or overnight depending how rich you want it to taste.
Heat coconut oil in a skillet over medium heat.
Mix sesame seeds and grated coconut in a small bowl. Dip in tofu rectangles coating both sides.
Cook for few minutes on each side until golden brown. For firmer and crispier tofu you can additionally place it in the oven for 10 minutes.
To assemble the salad put salad greens on a plate, place two pieces of tofu in the middle and arrange tomato halves around. Drizzle with raspberry dressing and garnish with fresh raspberries.
PrintSesame-Coconut Crusted Tofu Salad
Sesame-coconut crusted tofu salad with creamy vegan raspberry dressing.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 minutes
- Yield: 2
- Category: Salad
- Cuisine: Vegan
Ingredients
- 150g extra firm tofu
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp maple syrup
- 2 tbsp sesame seeds
- 2 tbsp grated coconut
- bunch of salad greens
- 6 small tomatoes, halved
- 1/3 C raspberry dressing
- handful of raspberries for garnishing
- coconut oil for cooking
Instructions
- Slice tofu into 4 rectangles, pat dry with paper towel and set aside.
- To make marinade whisk together soy sauce, rice vinegar and maple syrup. Cover tofu with marinade and let it sit for at least 5 minutes, 1 hour or overnight depending how rich you want it to taste.
- Heat coconut oil in a skillet over medium heat.
- Mix sesame seeds and grated coconut in a small bowl. Dip in tofu rectangles coating both sides.
- Cook for few minutes on each side until golden brown. For firmer and crispier tofu you can additionally place it in the oven for 10 minutes.
- To assemble the salad put salad greens on a plate, place two pieces of tofu in the middle and arrange tomato halves around. Drizzle with raspberry dressing and garnish with fresh raspberries.
Nutrition
- Calories: 281
- Sugar: 9g
- Sodium: 480mg
- Fat: 19.6g
- Saturated Fat: 9.3g
- Carbohydrates: 20.5g
- Fiber: 6.6g
- Protein: 11.2g
- Cholesterol: 0mg
Keywords: salad, tofu, coconut, sesame seeds, raspberries, tomatoes, gluten-free, vegan, vegetarian
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