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
- 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)
- 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.
- 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