Crispy tofu salad (vegan)

Recipe for 4 persons

Tofu: 2 days
Preparation: 1 hour

«Mayonnaise» salad dressing
100 g vegan mayonnaise
8 g garlic
15 g mustard
7 g lemon juice
15 g herb vinegar
30 g olive oil

Crispy tofu
400 g plain tofu
500 g vegetable stock, strong
270 g flour
2 spoonfuls Italian herbs
2 tsp ground paprika
2 tsp ground ginger
2 tsp freshly ground pepper
1 tsp salt
1 pinch ground nutmeg
230 g oat milk (or soya milk)
60 g cornflakes, unsweetened

Salad and garnish
400 g mini romaine lettuce
150 g walnuts
2 oranges 

How to make it

In advance
  • Remove the excess liquid from the tofu by freezing and defrosting it again. This should be done twice
  • Peel the garlic
  • Wash the salad leaves


Salad dressing
  • Combine the vegan mayonnaise, garlic, mustard, lemon juice and vinegar
  • Blend thoroughly with a hand blender and then stir in the olive oil
  • Add salt and pepper to taste

Crispy tofu
  • Press the tofu between two chopping boards
  • Wrap in kitchen roll and press again
  •  Break the tofu into 2-3 cm pieces and place in a bowl
  • Bring the vegetable stock to the boil, pour over the tofu and leave to stand for 20 minutes
  • Mix the flour with the Italian herbs, paprika, ginger, pepper, salt and nutmeg
  • Mix 100 g of the seasoned flour with the oat milk to form a smooth paste
  • Dip each piece of tofu in the oat milk and then into the seasoned flour to coat
  • When all the pieces are coated, crumble the cornflakes with your hand and add to the seasoned flour
  • Then dip the tofu in the oat milk again, and coat in the cornflake and flour mix
  • Deep-fry the tofu at 180 °C until golden brown
  • Drain on kitchen roll and sprinkle with a little salt

Salad garnish
  • Toast the walnuts in a 180 °C oven
  • Peel the oranges and cut into pieces
  • Cut up the lettuce leaves 

  • Swap the walnuts and oranges for other nuts and fruit, depending on your preferences or what's in season
  • With a sauce of your choice, the tofu can also be eaten as finger food and enjoyed while watching an exciting film

  • Mix the salad with the dressing
  • Scatter the walnuts and oranges on top
  • Finally, place the hot, crispy tofu on top and serve straight away

Shopping list
100 g vegan mayonnaise
400 g plain tofu
230 g oat milk
60 g cornflakes
400 g mini romaine lettuce
2 oranges
150 g walnuts