VEGAN SUMMER SALAD WITH SMOKY TOFU AND ALMOND FLOUR CROUTONS

This easy vegan summer salad stars smoky baked tofu and crispy almond flour croutons in a bacon-y dressing with lots of fresh, crunchy veggies. It’s a refreshing, hearty and comforting summer dinner salad!

Large Radish

Key Ingredients

– soy sauce  – maple syrup – smoked paprika  – thyme, garlic powder, and black pepper – orange zest  – tofu  – almond flour  – flax egg  – veggies  – orange slices – seeds of choice

View More

Persimmon
Arrow

1

Mix dressing ingredients in a bowl, add tofu, toss, and set aside while preparing croutons.

View More

Arrow

Make the dressing.

2

Preheat oven to 335° F and line baking sheets. Mix almond flour, onion powder, garlic powder, salt, herbs, and paprika in a bowl. Add oil and flax egg, mix well. Spoon dough onto baking sheets, ensuring an organic shape, keeping them at least 1/2 inch apart.

View More

Arrow

Make the croutons.

3

Place tofu and crouton on baking sheets, keeping them at least 1/2 inch apart. Bake for 20-25 minutes, while croutons will be done sooner. Once crunchy, remove from oven, cool, and continue baking for 5-10 minutes. Broil for a few minutes.

View More

Arrow

Make the tofu.

4

In a bowl, combine lettuce, bell pepper, orange, tofu, seeds, dressing, croutons, and serve immediately.

View More

Arrow

Assemble the salad.