Tofu Benedict Salad
This Tofu Benedict Salad is a vibrant vegan brunch option perfect for spring gatherings or a light meal. It features tender, cheesy baked tofu, smoky tempeh bacon, and sweet cherry tomatoes, all served on a bed of fresh mixed greens and generously drizzled with creamy dairy-free hollandaise sauce.
Instructions
- 1
If using an oven, preheat to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Cut the extra firm tofu (14 oz) into 1-inch cubes. Place in a shallow dish or bowl.
- 3
Combine tamari (2 tbsp) and apple cider vinegar (2 tbsp), then pour over the tofu. Ensure the tofu is submerged and marinate for 10-15 minutes.
- 4
In a separate small bowl, whisk together nutritional yeast (0.25 cup), turmeric (1 tsp), onion powder (1 tsp), garlic powder (1 tsp), sea salt (0.5 tsp), and black pepper (0.5 tsp).
- 5
Transfer the marinated tofu to a bowl with a lid or a small paper bag. Add the nutritional yeast mixture, secure the lid/bag, and shake to coat the tofu evenly.
- 6
Oven method: Bake the tofu for 30 minutes, flipping the cubes every 10 minutes until crispy.
- 7
Air fryer method: Air fry the tofu at 400°F (200°C) for 15 minutes, flipping after 7 minutes. Cook in batches if necessary.
- 8
To assemble the salad, place mixed greens (5 oz) in a large bowl. Add the cherry tomatoes (1 pint), cooked tofu, tempeh bacon (8 oz), and vegan croutons (1 cup). Drizzle with vegan hollandaise (0.5 cup) and serve.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
