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Heirloom Tomato & Baked Tofu Salad

tofusalad.JPG
tofusalad.JPG

Melvin Trinidad a.k.a. "Chef Smelly" made a delicious heirloom tomato and baked tofu salad. Click here for more information about "Chef Smelly".

Heirloom Tomato and Crispy Baked Tofu Salad

Ingredients

  • 16 oz (1 pint) heirloom cherry tomatoes, halved
  • 2 large heirloom tomatoes, 1/4” slices
  • 2 blocks Bui’s Natural Tofu, (found in Portland Asian grocery stores), diced 1/2” cubes
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon Myracle seasoning (substitute 1/2 Tablespoon salt and 1/2 T black pepper)
  • 1 cucumber, peeled, seeded and diced
  • 1 bunch cilantro, roughly chopped
  • 1 head seasonal lettuce
  • 1/2 walla walla onion
  • 1 radish, thinly sliced
  • 1 box orzo, cooked according to package
  • Sawawan vinaigrette
  • 1/4 cup soy sauce
  • 1/8 cup white vinegar
  • 1/8 cup calamansi juice (substitute lemon juice)
  • 1/4 cup honey
  • 2 Tbs. thinly sliced green onions
  • 1 inch ginger, finely grated
  • 2 garlic cloves, finely grated
  • 2 to 3 red or green Thai chiles, thinly sliced
  • 1/4 cup neutral oil (vegetable, canola)

Salad Directions

  • 1. Preheat oven to 425F.
  • 2. Pat tofu dry. Toss tofu with oil and salt and pepper seasoning. Place on baking sheet. Bake 20-30 minutes, flipping halfway thru, until crispy. Sprinkle lightly with more seasoning. Remove from oven and set aside to cool.
  • 3. Toss orzo, while still warm, with 4 tablespoons of vinaigrette. Set aside to cool.
  • 4. In a bowl, combine tomatoes, cucumber, cilantro, onion, lettuce. Toss with 2 tablespoons of vinaigrette.
  • 5. Build salad. On a large plate or bowl, line with tomato slices. Top with orzo, then top orzo with vegetables. Top salad with baked tofu and garnish with radishes.

Vinaigrette Directions

  • 1. Combine first 8 ingredients and mix well
  • 2. While stirring, slowly stream oil. Refrigerate for at least 30 minutes. Stir well before using.Heirloom Tomato and Crispy Baked Tofu Salad